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Eggplant with avocado cream

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 avocado(s)
  • 3 cocktail tomatoes
  • 1 garlic clove(s)
  • ½ tsp lemon juice
  • some olive oil
  • salt and pepper
  • chili flakes

Instructions

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

vegan

Preheat the oven to 250°C (top/bottom heat). Cut the eggplant into 2 cm thick slices. Season with salt and place on a wire rack. Grill in the preheated oven for approx. 10 minutes, turning once. Then fry on both sides in a pan with a little olive oil. Place on a flat plate. Peel the garlic and thinly slice. Fry in the pan with a little olive oil. Slice the tomatoes, season with salt, pepper, and chili flakes. Toss in the hot oil for approx. 1 minute. Puree the avocado and season with lemon juice, salt, and pepper. Spread the eggplant slices with avocado cream and top with tomatoes.

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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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