Serves 4

Ingredients
1kg eggplant
2 tbsps lemon juice
1 onion
3 garlic cloves
1 tbsp parsley, chopped
100ml olive oil
50g black olives
Salt and pepper

Method

Preheat the oven to 180˚C and bake the eggplants for about 40 minutes until the skin has turned brown and wrinkly.

Cut them in half, scrape them out with a wooden spoon and place into blender. Sprinkle the lemon juice, peel the onions and garlic and add to the eggplant together with the parsley.

Blend the ingredients well and add olive oil gradually.

Season the purée to taste with salt and pepper. Serve well chilled and garnish with olives and wafer of eggplant.

Joe Vella is an Executive chef, Hilton Malta.

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