Auberginemos

Ingredients for Auberginemos

Instructions for Auberginemos

To prepare the Auberginemos recipe, please follow these instructions:

Rinse and dry the aubergines and place them on a plate in a 275-degree warm oven for 15 minutes. Turn down to 150 degrees and behind the eggplants for about 30 minutes, until they are completely soft pressing.

Take them out and let them cool a bit of. Shell of arrow and place Eggplant flesh into a bowl. MAS and stir the Eggplant flesh with a hand whips to a smooth soft mass.

Whisk breadcrumbs and onion in Oil, vinegar and Whisk. lemon juice in, little by little. The consistency should be like mayonnaise. Season with salt and pepper and round taste with a hint of sugar. Set the bowl in the refrigerator for at least 4 hours.

Stir again bog together and season. The bog is served in a platter sprinkled with fintklippet parsley. E.v.t. decked out with black olives. Eat wholemeal bread to be dipped in the bog, which

Tips:
The Court is from the Greek kitchen, and can be made the day before. The Court should at least stand and pull 4 hours before it is eaten. Who can possibly. also mix boiled mashed potato in court, and the breadcrumbs can be replaced with bread soaked in water.