Eggplant spread
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151The spread is served spread on bread or pastry, it is delicious both warm and cold.
recipe,photo-recipe,garlic,eggplant,tomatoes,Spreads,Gluten-Free
Spreads
Ingredients
Ingredients
| eggplant | 8.75 98 | oz kcal | 250 | grams | |
| garlic | 3 17 | cloves kcal | 3 | cloves | |
| olive oil | 1.25 176 | tbsp kcal | 20 | milliliters | |
| onion | 3.5 44 | oz kcal | 100 | grams | |
| sweet cream for cooking | 3 72 | tbsp kcal | 3 | tablespoon | |
| tomatoes | 8.75 63 | oz kcal | 250 | grams | |
| unsalted butter | 0.25 74 | oz kcal | 10 | grams |
Recipe
1.
onion 3.5 oz (100 g) • garlic 3 cloves • olive oil 1.25 tbsp (20 ml)
Clean the onion and garlic, cut and put in oil, fry.
2.
eggplant 8.75 oz (250 g)
Wash the eggplant and cut into smaller pieces. Add to the onion and garlic, add salt and simmer covered for 10 minutes.
3.
tomatoes 8.75 oz (250 g)
While the eggplant is stewing, pour boiling water over the tomatoes, peel and cut into cubes. Add to the eggplant and simmer everything together for 5 minutes, stirring from time to time.
4.
sweet cream for cooking 3 tbsp • unsalted butter 0.25 oz (10 g)
Finally add sweet cream and butter. Stir, remove from heat and let cool.
5.
The lightly cooled mixture can be mixed with an immersion blender.
Bon appetit!
