With our first compilation release, we presented a very simple recipe for ‘Mashed Eggplants’, an easy but delicious dip that works great with many other dishes, for example with our Baked Eggplant Falafel.
- One eggplant (medium size)
- One onion (medium size)
- 2 garlic cloves
- A bit of cream cheese or crème fraîche
- Spices: salt ’n pepper, cumin, curcuma
- Herbs (optional): parsley, coriander, peppermint
- Suggested bread: ciabbata
Start with putting the eggplant into a preheated stove. The temperature should be set around 200 degrees (celsius), but that’s not that important. You’ll recognize when the eggplant is ready to be taken out: it should be very crumbled, that’s all. Take the hot vegetable out of the stove, put it into a bowl, cut the head and take out its tender interior with the help of a fork. Throw away the eggplant’s skin if you want and add the chopped onion and garlic cloves. Don’t forget to append salt ’n pepper and two big spoons of cream cheese. Finally add some curcuma and cumin; be aware of the right amount of it!
Now comes the most funny part: use a blender shaft to mash up all the ingredients to receive a tasty spread. Check ultimately if all tastes good and add some of the mentioned herbs if you want to.
Recipe taken from: M+E002: Various Artists – Mashed Eggplants, Vol. 1.