Aubergine dip

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(8 personen)

Verwarm de oven voor op 200°C.
Halveer 2 schoongemaakte aubergines in de lengte, leg ze met het snijvlak
naar onder in een beboterde ovenschaal en bak ze in het midden van de oven
in ± 1 uur zacht.
Laat ze afkoelen en verwijder de schil.
Pureer de aubergines, 3 uitgeperste teentjes knoflook, 0,6 dl citroensap,
5 eetlepels fijngehakte peterselie en 2 gesnipperde kleine uien in een
keukenmachine.
Voeg in delen 2 verkruimelde sneetjes witbrood en 3 dl olijfolie toe en
breng op smaak met zout en peper.
Serveer de dip koel.