Eggplant Hokkaido spread

Ingredients for 1 servings:

• 350 g pumpkin flesh (Hokkaido), in pieces
• 1 tsp rosemary, grated
• 2 tbsp olive oil
• 1 small eggplant(s), approx. 300 g
• 2 tbsp sunflower seeds
• 2 tbsp olive oil
• ½ tsp herbal salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

In a bowl, mix 2 tablespoons of olive oil with the rosemary and toss the pumpkin pieces in it. Wash the eggplant, trim off the ends, and pierce all over. Arrange the pumpkin pieces and eggplant on a baking sheet lined with baking paper. Bake at 180°C to 200°C for approx. 10-15 minutes. The pumpkin should then be soft and the eggplant’s skin should have burst. Let the eggplant cool slightly, peel off the skin, and cut into pieces. Purée the pumpkin and eggplant with the sunflower seeds, olive oil, and herb salt using a hand blender or a blender until creamy. Once cooled, transfer to a screw-top jar and store in the refrigerator.