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Eggplant cream

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Ingredients for 1 servings:

  • 4 eggplant(s)
  • 1 large onion(s)
  • 50 ml oil (sunflower oil)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

We always grill the eggplants on a charcoal grill; they taste best that way. Pierce the eggplants a few times with a fork. They can be added to the grill while the flame is still quite high. Leave them on the grill for about 20 minutes, until they are completely soft and the skin is already charred. Then cut them lengthwise, scoop out the flesh with a spoon, and drain the flesh in a sieve. Place them in a bowl and puree with a hand blender, adding just enough oil until it forms a smooth, creamy mixture. Season with salt and pepper, stir in the finely chopped onions, and simply enjoy with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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