Sunday, May 9, 2010

Aubergine sauce

  • 2 ripe aubergines
  • 1 onion
  • 1/2dl. oil
  • 1/2 lemon juice
  • 1 teaspoon honey
  • salt and pepper
Peel aubergines, cut into cubes, add salt, leave to stand for a while, then rinse and drain. Peel onion and chop finely. Heat 3 teaspoon of oil, add onion, cook it a little, then add aubergines, pour in some water and simmer covered until tender. Then pass through a sieve, add the rest of oil, lemon juice, honey, salt and pepper.

Mix all well with a mixer. Serce aubergine sauce very cold with roast or fried fish.



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