We love it served on still warm toast! Among other things, an ideal companion for an aperitif or as an accompaniment to white meats or grilled meats. It can be kept for a few days in the fridge covered with olive oil.
Put the 2 whole eggplants in the oven at medium heat (180°C,
and let them cook until the dried out skin cracks and they are soft
soft to the touch.
soft under the finger. Remove the eggplants from the oven and peel them. Scald a tomato to peel it,
remove the seeds
and cut it into pieces. Chop the eggplant and tomato.
clove of garlic,
crush them with a mortar and pestle or puree them. Put everything in a salad bowl,
add salt and pepper,
turn with a wooden spoon, adding a glass of olive oil in a stream
as for a mayonnaise.
You should obtain a well-bound paste. Chill and add the dill or chopped parsley
chopped parsley just before serving.
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