Simple Eggplant Puree

• 4 Eggplants
• 2 Lemons, juiced
• 2 Peeled and finely chopped Garlic Cloves
• 1 teaspoon Sea Salt
• 1 tablespoon finely chopped Flat Leaf Parsley

1. Preheat oven to 425 degrees.
2. Place eggplants in the oven until collapsed. Depending on the vegetables' size this may take 30-45 minutes.
3. Once completely soft, remove from oven and let cool until temperatures are comfortable for handling.
4. Cut each eggplant in half. Cut and discard stem. With a teaspoon thoroughly remove seeds. Scrape the flesh out of the skin. Place seedless, skinless eggplants in a bowl.
5. Add chopped garlic, the lemon juice and sea salt.
6. Using a hand immersion blender, puree all ingredients together until the eggplant reaches a very fine, smooth texture.
7. Garnish with finely chopped parsley. Serve on its own, or with warm, fresh pita bread wedges.

eggplants, lemons, garlic, salt, parsley

Taken from food52.com/recipes/452-simple-eggplant-puree (may not work)