Eggplant – feta cheese – cream

Ingredients for 1 servings:

• 2 m.-large eggplant(s)
• 1 pack of feta cheese (sheep’s cheese)
• 1 tbsp lemon juice
• 2 garlic cloves, or more as desired
• 2 tbsp olive oil, good
• Salt
• 1 pinch(s) of Turkish chili flakes (Pul biber)
• 1 pinch(s) spice mix (Garam Masala)
• 1 pinch(s) cumin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 250°C. Wash the eggplants, pat dry, and make several lengthwise slashes about half a centimeter deep. Place them on aluminum foil and place them on the oven rack on the top shelf of the preheated oven. Turn them over several times until an almost black crust has formed (15-20 minutes). Depending on your oven, you can also use the grill function for the last 5 minutes. It’s okay if they smell a little charred; this will have a positive effect on the flavor. The eggplants should also be nice and soft inside at the end of the cooking time, meaning they’re completely cooked through. Remove from the oven and let cool slightly. In the meantime, mash the feta cheese with the spices, olive oil, lemon juice, and crushed garlic cloves, and mix together. While the eggplants are still warm, hold them by the stem and peel off the charred skin in strips, starting from the stem. I then place the peeled eggplants whole on the feta cheese cream, holding them by the stem, and then first slice them lengthwise several times, keeping the stem still connected. I then cut the eggplants crosswise into approximately 2-centimeter cubes, which then fall directly into the cream. The eggplant cubes can be easily mashed and mixed with the cream while they are still warm. I like the vegetables to be a bit chunky, as this brings out the eggplant flavor better. You can also puree the cream with a hand blender until smooth. Season to taste before serving. The cream tastes great served lukewarm with fresh bread. Of course, it also tastes great cold. A great barbecue side dish!