Low-carb garlic and eggplant cream

Ingredients for 1 servings:

• 100 g cream cheese
• 1 eggplant(s)
• 1 bell pepper(s), red
• 3 chili peppers
• 3 cloves garlic
• 1 onion(s), red
• salt and pepper
• 1 dash of olive oil
• Herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for dipping or refining dishes

Pierce the eggplant all over with a fork. Halve the peppers. Place the eggplant and pepper halves, skin-side up, on a baking sheet in a preheated oven at approximately 180 degrees Celsius for about 30 minutes. Place the cream cheese in a blender. Remove the stems from the chili peppers and add the peppers, seeds included, to the blender. Peel the garlic cloves and onion and add them to the blender. Add a bunch of herbs to the blender. Do not blend the ingredients yet. The eggplant should now be wrinkled and the skin on the peppers should start to blacken. Remove both from the oven and let cool slightly. Peel the skin off both and remove the ends from the eggplant. Add the flesh to the blender. Any juice that comes out can be added to the blender. Blend thoroughly until you get a creamy orange mixture. Add a dash of olive oil. Season with salt and pepper to taste and blend again briefly. Depending on the size of the ingredients, a little more cream cheese may be needed for the optimal consistency. This can be added and blended later. Let the cream cool and store in the refrigerator. This recipe yields approximately 500 grams of garlic and eggplant cream. 100 grams contains approximately 50 kcal, 6.6 g fat, 9.5 g carbohydrates, including 3.2 g sugar, and 2.2 g protein.