Ingredients:
- 2 large eggplants
- ¼ onion
- 2 cloves of garlic
- ½ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Process:
Preheat the oven to 180º.
Prick the aubergines with a fork and place them on a baking tray with a little olive oil.
Grill the aubergines for an hour, turning occasionally.
Meanwhile, blend the garlic, olive oil, lemon juice, vinegar, and a pinch of salt and pepper in the processor until smooth.
When the aubergines are roasted, remove them from the oven and let them cool.
Remove the skin and let them drain so they lose excess liquid. Then cut them into cubes.
Place the roasted eggplant pieces in a bowl and add the chopped parsley and seasonings. Mix well and adjust the salt if necessary.
