Eggplant and fig cream with feta

Ingredients for 4 servings:

• 1 large eggplant(s)
• 5 figs, fresh
• 200 g sheep’s cheese
• 100 g sour cream or full-fat yogurt (10%)
• some lime juice
• 1 clove(s) garlic
• salt and pepper
• Paprika powder, hot
• Paprika powder, sweet
• Honey
• 1 tbsp olive oil
• possibly paprika powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Bake the eggplant and figs in the oven at approximately 200°C (400°F) until the skins are golden brown. The eggplant, in particular, must be perfectly cooked. Blend the feta cheese with sour cream and olive oil in a blender until smooth. Then scrape out the eggplant and fig flesh, chop it, and add it to the feta cheese in the blender. Season with a generous dash of lime juice and a little honey. Blend everything thoroughly. Finally, season with crushed garlic, salt, pepper, and paprika. Blend again and let it marinate. Flat-leaf parsley, of course, goes very well as a garnish. This slightly sweet cream tastes great with flatbread and certainly goes well with spices like coriander seeds, cumin, or chili. Use these sparingly, though, so they don’t overpower the dish. Chopped walnuts also taste great in this cream.