Roast aubergine and garlic purée

Method

Cut the aubergine in half lengthways and place skin side down on a baking tray. Drizzle with a little of the olive oil and season well with salt and pepper.

Add the whole garlic cloves to the tray and bake in a moderate oven for 20-30 minutes - until the garlic and aubergine are soft. Using a metal spoon, scrape the flesh from the the aubergine and discard the skin.

Tip the aubergine into a food processor with the garlic, olive oil and lemon juice. Blend until smooth. Check for seasoning and serve with garlic bread.

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Ingredients

2 Aubergines
6 whole garlic cloves, peeled
1 tsp freshly ground salt and pepper, or to taste
100ml Olive oil

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