👨🍳 Method
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Watch the technique
Brunoise snijden
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🎬
Watch the technique
Het snipperen van knoflook
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Watch the technique
Het persen van knoflook
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1
Peel the eggplants with a vegetable peeler.
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2
Cut them into small dice (brunoise).
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3
Peel the garlic cloves and mince finely.
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4
Heat olive oil in a pan over low heat and stew the eggplant and garlic gently until softened.
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5
Add salt, thyme, and balsamic vinegar.
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6
Once the eggplants are tender, purée them with an immersion blender or food processor until smooth.
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7
Season to taste with black pepper, salt, and a few drops of lemon juice.
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