- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 aubergines
- 6 whole cloves garlic, peeled
- 1 tsp freshly ground salt and black pepper, or to taste
- 100 ml olive oil
Cut the aubergine in half lengthways and place skin side down on a baking tray. Drizzle with a little of the olive oil and season well with salt and pepper.
Add the whole garlic cloves to the tray and bake in a moderate oven for 20-30 minutes - until the garlic and aubergine are soft. Using a metal spoon, scrape the flesh from the the aubergine and discard the skin.
Tip the aubergine into a food processor with the garlic, olive oil and lemon juice. Blend until smooth. Check for seasoning and serve with garlic bread.
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