Eggplant salad with goat cheese
Ingredients for 4 persons
| 4 | long aubergines |
| 4 tbsp. | olive oil |
| 1 | lemon |
| 2 | garlic cloves |
| 2 -3 tbsp. | olive oil |
| 1 bunch | smooth parsley |
| 100 g | GAZi goat cheese |
| salt |
Preheat the oven to 250°C (480°F) and cover a baking sheet with aluminium foil. Wash aubergines (eggplants), pierce several times with a fork, place on the sheet and back in the oven at 220°C (425°F) around 45 - 60 minutes until soft.
Remove the aubergines and peel them from the stem downward. Put the aubergine pulp in the mixer and sprinkle with the juice of a lemon. Peel the garlic and express it through a garlic press. Put it in the mixer, together with the olive oil and delicious GAZi goat cheese. Puree it all well.
Salt and decorate with parsley.
Enjoy!
Remove the aubergines and peel them from the stem downward. Put the aubergine pulp in the mixer and sprinkle with the juice of a lemon. Peel the garlic and express it through a garlic press. Put it in the mixer, together with the olive oil and delicious GAZi goat cheese. Puree it all well.
Salt and decorate with parsley.
Enjoy!
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