Eggplant cream or eggplant hummus. Although this cream is best known made with chickpeas, it is also prepared with aubergines. This cream is typical of the cuisine of the Middle East, Greece, Turkey, although in each area it has its own touch.
It is a fine and smooth cream that is accompanied by toasted pita bread, or with toast. A simple dish that we can prepare for an aperitif or accompany some meat or fish.
Eggplants Cream
Author Montse Morote
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 eggplant
- 2 garlic clove
- ½ lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- ½ teaspoon cumin
- Sweet or hot paprika
- Sal Island
Preparation
- We wash the aubergines, cut them lengthwise and place them on a baking tray, we will make a few light cuts in the meat of the aubergine, sprinkle with a little oil and put them in the oven at 180ºC until they are roasted.
- When they are, we take them out of the oven, let them warm and with a spoon we will remove the meat, we will put it in a beater glass, peel and chop the garlic and add them to the glass together with the aubergine, the 2 tablespoons of tahini, the oil olive, cumin and a little salt. We beat everything until it is like a cream, we squeeze the lemon and we will incorporate it into the cream, stirring it well little by little, we taste the salt.
- When everything is well beaten we will put it in a bowl or a serving dish, sprinkle with the sweet or spicy paprika.
- Cut a few pieces of pita bread, or sliced bread, into pieces, toast them and serve with the cream.
- A dish to enjoy !!!
- To eat!!!