Crostini with eggplant cream

Ingredients for 8 servings:

• 1 eggplant(s)
• 150 g sheep’s cheese
• 1 onion(s)
• 1 lemon(s)
• 3 garlic cloves
• Oil, neutral
• salt and pepper
• 1 baguette(s), small
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

can also be used as a spread or dip

Wash the eggplant and cut it into small cubes (approx. 1 cm²) with the skin on. Dice the onion very finely and chop the garlic as finely as possible. Sauté the onion in a small saucepan until translucent, then add the eggplant cubes and garlic (you’ll need quite a bit of oil because the eggplant absorbs a lot of it). After frying briefly, cover the pan with the lid to prevent the eggplant from losing too much liquid. After about 5 minutes on high heat, the eggplant should be soft. Crumble the feta cheese into the pan, squeeze the lemon over the pan (if using a juicer, half a lemon will do), and mix it well with the onion and eggplant cubes. Mix the contents of the pan with a hand blender and transfer to a bowl. Cut the baguette into slices (1-1.5 cm) and fry in olive oil until golden brown on both sides. Spread the eggplant cream over the crostini and arrange on plates. Tip: The cream can be used warm or cold later. In my opinion, it tastes best cold, after it has chilled for a day. Tip: You can easily store the cream in the refrigerator for 4-5 days. However, you should cover the cream with a layer of lemon juice, which you then strain off before use. However, the surface may take on a bluish or purple color. This layer (about 1 mm) can then be easily scraped off.