Eggplant Cream

Ingredients

• 1 clove garlic
• 1 large eggplant
• 1 tbsp Olive Oil
• 2 Tomatoes
• 4 stalks flat-leaf parsley
• 2 tbsp lemon juice
• 5 tbsp Yogurt (3.5% fat)
• Salt
• Pepper
• a pinch ground cumin
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Peel and crush the garlic. Wash, trim, halve the eggplant lengthwise, rub with garlic, brush with olive oil, place on a parchment-lined baking sheet, and bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 35 minutes.

2. 2.

   Meanwhile wash the tomatoes, quarter them, remove seeds and stems, and dice the flesh into small cubes.

3. 3.

   Wash the parsley, shake off excess water, pluck leaves from stems, and finely chop.

4. 4.

   Remove the eggplant from the oven, let it cool, scoop out the flesh with a spoon, and blend with lemon juice in a blender. Fold in tomatoes, parsley, and yogurt, then season with salt, pepper, cumin, and chili flakes. Serve in small bowls, optionally with grilled pita bread.