Baked eggplant pasta with toast
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Preheat the oven to 200 ° C. Bake the winds for 50-60 minutes until they have softened, then take them out, peel them and let them cool completely.
Add in the blender the cooled eggplant, yogurt, lemon juice, 2 cloves of garlic, onion, coriander leaves and sea salt, to taste. Pass everything until smooth, adding a few tablespoons of olive oil until the desired consistency. The obtained paste is put in a bowl and sprinkled with a little olive oil then left to cool for at least 1 hour.
Rub the slices of bread with the remaining clove of garlic, sprinkle with a little olive oil and bake for 10 minutes, until they become crispy and begin to brown.
Chilled eggplant paste is served with garlic toast.