Purê de berinjela

Ingredientes

• 1 medium eggplant (about 300g)
• 1 teaspoon olive oil (optional)

Modo de preparo

1. 1

   Preheat the oven to 200°C (400°F). Wash the eggplant and pierce several times all over with a fork.

2. 2

   Place on a foil-lined baking tray and roast for 30–35 minutes until completely collapsed and the flesh is very soft.

3. 3

   Remove from the oven and allow to cool. Slice in half lengthwise and scoop out the soft flesh, discarding the skin.

4. 4

   Place the flesh in a fine mesh sieve and press gently to drain off any bitter liquid.

5. 5

   Mash with a fork or blend until smooth. A small drizzle of olive oil adds healthy fats and improves texture.