Vegan Eggplant Cream

Ingredients

• 3 large eggplants (1 kg)
• 1 small onion
• 3 Garlic cloves
• Lemon juice
• Salt
• 0.5 cup olive oil
• white pepper
• 2 tsp finely chopped parsley
• tomatoes (diced)
• parsley

Instructions

1. 1.

   Wash and dry the eggplants, then pierce them several times with a fork. Roast on a charcoal grill or in a 200°C oven until the skin blisters, wrinkles, and the flesh feels soft.

2. 2.

   Remove the skins and stems. Roughly chop the cooled flesh, then blend in a processor or mash finely with a fork.

3. 3.

   Peel and grate the onion. Press the garlic cloves through a press and add them with the onions and chopped parsley to the eggplant puree. Stir in enough olive oil to form a creamy paste. Season with lemon juice, salt, and pepper. Cover and refrigerate.

4. 4.

   Before serving, mix thoroughly again. Serve with tomato pieces and parsley leaves.