John Myers
Ingredients for 6 servings:
- 2 eggplant(s)
- 4 cloves garlic
- 1 lemon(s), grated peel and juice
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp coriander powder
- 2 chili peppers (Anaheim chilies), optional
- 175 g cream cheese
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes
vegetarian
Wash the eggplants, pierce them several times, and cook in the oven at 200°C (180°C fan/convection oven) until soft. Depending on the size of the eggplants and your oven, this will take about 45 minutes. Let the eggplants cool and peel them; the skin should come off easily. Using a hand blender, puree the eggplant flesh with garlic, lemon juice and zest, cumin, cinnamon, and coriander until smooth. If you want it spicier, you can also add two red Anaheim chilies. Finally, stir in the cream cheese well. Season with salt and pepper and refrigerate for 1 hour. Decorate and serve. This is an ideal dip for raw vegetables, tacos, meat fondue, during barbecue season, etc.
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