Eggplant puree

Ingredients

• Two large eggplants
• 250 g of peeled and chopped tomatoes
• 15 cl of olive oil
• 2 small onions, finely chopped
• 2 cloves of garlic, crushed
• lemon juice
• thyme, rosemary, Herbes de Provence, and freshly ground salt and pepper

Cut the eggplants in half lengthwise. Remove the flesh, leaving about 1 cm of flesh remaining in the shells.

Sprinkle the inside of the shells with a little salt and place them upside down on a plate to drain any excess liquid.

Heat half of the oil in a saucepan. Fry the onions and garlic until golden brown, then add the chopped tomatoes and cook for 15 minutes over medium heat.

Wash and dry the eggplant shells. Fill them with the tomato mixture and arrange them in a dish suitable for the oven.

Mix the remaining oil paint with the herbs, lemon juice, and seasonings. Brush the eggplant with the mixture and bake in a preheated oven at 180 °C for 40 minutes.