Mediterranean Eggplant Cream

Ingredients

• 2 Eggplants
• 1 Red Onion
• 2 Garlic cloves
• 1 tbsp Sesame seeds
• 2 tbsp freshly chopped parsley
• 4 tbsp olive oil
• 1 tsp lemon juice
• Salt
• freshly ground pepper
• 2 tbsp coarsely chopped parsley
• black olives (pitted to taste)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash the eggplants, prick them all over with a fork and bake in the preheated oven for about 30 minutes until soft. Remove, let cool slightly, halve and scoop out the flesh with a spoon. If necessary, mash with a fork.

3. 3.

   Peel the onion and garlic; dice the onion and finely chop the garlic. Mix both with the eggplant puree and olive oil. Season with lemon juice, salt and pepper and allow to cool. Taste the cold dip and transfer it to a large bowl. Garnish with parsley and olives before serving.

4. 4.

   Serve with flatbread if desired.