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Baked eggplant cream
This gentle and light cream can easily replace hummus. It is tasty to eat as an addition to baked vegetables, just with a cucumber sliced in mugs, or with slices of sweet pepper. You can spread it on whole grain breads, add it to home rolls with vegetables or use it as a filling for a sandwich.
If you don’t have tahini sesame paste, which is also used to make hummus, you can simply skip it or add sesame seeds ground in a coffee grinder. You can also add any spices, making the cream sharper, or add a more savory taste - crushed dried tomatoes or olives.
Baked eggplant cream
On ghee oil, roast the finely sliced onions and garlic until golden, add a pinch of coriander and hold on to the fire for another minute.
Finished halves of eggplant take out of the oven and let cool, and then clean from the skin. Mix with cooked onions and garlic, add lemon juice, a pinch of salt and tahini paste. Beat in a blender until creamy texture.
Source: salatshop.ru
If you don’t have tahini sesame paste, which is also used to make hummus, you can simply skip it or add sesame seeds ground in a coffee grinder. You can also add any spices, making the cream sharper, or add a more savory taste - crushed dried tomatoes or olives.
Baked eggplant cream
- 1 large eggplant
- 2 bulbs
- 1 slice of garlic
- 1 tbsp. spoonful of ghee or coconut oil
- 1 tbsp lemon juice
- pinch
- pinch
- 1 tbsp. tahini paste (do not add)
On ghee oil, roast the finely sliced onions and garlic until golden, add a pinch of coriander and hold on to the fire for another minute.
Finished halves of eggplant take out of the oven and let cool, and then clean from the skin. Mix with cooked onions and garlic, add lemon juice, a pinch of salt and tahini paste. Beat in a blender until creamy texture.
Source: salatshop.ru
