John Myers
Eggplant Cream
The perfect eggplant cream recipe with a picture and simple step-by-step instructions.
- 2 Eggplant
- Coarse sea salt
- 6 Green olives without stones
- 1 Shallot
- 1 Clove of garlic
- 2 tbsp Olive oil
- Spread a thin layer of coarse sea salt on a baking sheet, cut the eggplant in half and place the cut side on the salt. Cook for about 30 minutes in a preheated oven at 180 degrees. Let cool slightly.
- In the meantime, cut the olives, onions and garlic into fine cubes and mix with the olive oil.
- “Scrape out” the aubergines with a spoon (remove any remaining salt beforehand) and stir well with the olive mixture. Possibly season with pepper and / or chilli. Let cool down well and let it steep.
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