Eggplant coriander puree

Eggplant & coriander puree

+4 months

Ingredients for 2 portions

  • 0.5 eggplant

  • 1 tsp coriander, freshly chopped

  • 1 tsp olive oil


  1. Preheat the oven at 180°C/350°F and cook the eggplant (whole, peel still on) for 45 minutes. You fork should go through easily when they're cooked.

  2. Remove the skin and blend the eggplant together with the coriander until completely smooth. Add the olive oil and you're done.

Also joining the table?

Make a baba ganoush to serve with some breadsticks as an appetiser.

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