Aubergine pâté with garlic

Preheat the oven to 200 degrees. Lay the eggplants with the cut side on the sheet for Ingredients:

• eggplant - 3 pieces (about 1.8 kg, cut in half)
• garlic - 4 teeth
• sprigs of thyme - 3 pieces
• olive oil - 1/4 cup
• Salt and freshly ground pepper - - To taste
• greenery - 3 st. spoons

Instructions

Preheat the oven to 200 degrees. Lay the eggplants with the cut side on the baking sheet. Make incisions in eggplants and insert garlic and thyme. Pour the eggplant with 2 tablespoons oil. Season with 1/2 teaspoon of salt. Bake eggplants until ready, about 1 hour. Remove the vegetables from the oven and allow to cool for about 20 minutes. Grind eggplants in a food processor. Add greens, 2 tablespoons oil and lemon juice. Beat until smooth. Add 1 teaspoon of salt and pepper, stir. Paste from eggplant can be stored in the refrigerator for up to 3 days. Serve with crackers, chips or French fries.

Servings: 10