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1 large eggplant or 4 small ones

1 large garlic clove

juice 1/2 lemon

1/4 cup of olive oil (depends on how you like your consistency)

3/4 cup fresh breadcrumbs​

1 small onion chopped or grated

2 tbsp fresh parsley

salt and pepper to taste


Prick eggplants all over and toss in oil, season with salt.​

Bake in oven 180 C for 30 minutes or until soft.

Peel the eggplants while still warm and combine with all ingredients except oil.

Puree with stick blender until smooth, add olive oil gradually to taste.


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