Vegan eggplant and zucchini cream

Ingredients for 1 servings:

• 80 g eggplant(s)
• 50 g zucchini
• ½ clove(s) garlic
• 1 piece(s) ginger, approx. 1 cm
• 1 potato(s)
• 8 basil leaves
• 1 tbsp rapeseed oil
• 2 tbsp coconut oil
• Salt
• Rapeseed oil for frying
• Oat milk (oat drink) or other plant-based milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Slice the eggplant and zucchini. Slice the garlic and ginger. Peel and slice the potatoes. Wash the basil leaves. Boil the potatoes and basil leaves in a little water until the potatoes are tender. At the same time, heat 1 tablespoon of coconut oil in a pan. Fry the garlic, ginger, eggplant, and zucchini one after the other in the pan. When everything is cooked, puree everything. Add the rapeseed oil, remaining coconut oil, and oat milk, and season with salt. Pour into a jar for storage. The cream is suitable as a spread, as a dip for meat or vegetables, or with pasta. This quantity makes about one mustard jar full.