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How to prepare roasted eggplant pulp

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Items required- eggplant, garlic cloves- sliced, olive oil, salt, pepper, baking tray, knife, chopping board, convection oven, spoon

Procedure- Pre-heat the convection oven to a temperature of 170 degrees C.

Wash the eggplant and cut them in half. Do not cut off the top and tail. Using a knife, score the flesh of the eggplant from the inside. Arrange the prepared eggplant on the baking tray. Place the sliced garlic into the slits, apply salt and pepper, and drizzle with a good dose of olive oil. Put the tray in the pre-heated oven; cook slowly for 20- 30 minutes, depending on the size of the eggplant. Remove from the oven and allow to cool. Using a spoon scoop out the flesh and chop it accordingly with a knife. Use as required.

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Posted on Monday, August 11, 2008 at 7:26 pm 
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