Eggplant cream

Ingredients for 4 servings:

• 1 large eggplant(s)
• 150 g cheese (brine cheese) from cow’s or goat’s milk
• 1 small onion(s)
• some lemon juice
• 3 cloves garlic
• 1 tsp, levelled cumin, ground
• some chili powder
• 50 g natural yogurt, creamy
• some sugar
• some vegetable stock, cold, unsalted to stir until smooth
• Oil for roasting

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Mediterranean cuisine

Cut the eggplant into thin slices (1/2 cm). Spray with a little lemon juice and let dry on a countertop or baking sheet. Quarter the onion, then roast it along with the garlic and eggplant slices over very low heat in a pan lightly greased with a little oil and sugar (stirring constantly). Let it cool, then blend it in a blender with the crumbled cheese and the remaining ingredients. Blend until smooth (it should have the consistency of quark cream). Since cheese is often extremely salty, you can usually omit the salt. It goes wonderfully with roasts, kofte (meatballs), or simply on bread.