Eggplant cream

Ingredients:

• 3 mid sized eggplant
• 1 bigger onion or red onion
• 2-3 cloves of garlic
• 2-3 spoon mayonnaise
• some mustard
• salt, peppr
• olive oil for the baking

I wash the eggplant and cut into half in lengthwise and again, so finally cut them intoquarters 🙂
Lay baking paper into the fry pan and put in the eggplant quarters, what you should cut across with knife so you can sprinkle with the olive oil (don’t add too much since eggplant can absorb many), add salt pepper than put into the oven for about 30- 40 minutes (200C with convection). Keep your eyes on it not to burn the top.

Meanwhile cut the onion to small pieces (previously I used it raw but this way the onion flavor was too much in the crème) and steam it on olive oil in a bowl so onion going to lose strength. Onto the onion you can add the smashed garlic and remove the bowl from the cooker.

After the eggplant baked, let it cool down and into a midsized bowl, scrape it out from theblack skin. Make sure you don’t scrape the black skin into the bowl since it will have no nice flavor.

Onto the remained eggplant add the steamed onion, garlic, mayonnaise, mustard and as manysalt and pepper you would like. After the first seasoning use your mixer to make the cream. Taste it again and again until it has the right flavor you like.

Recipe by Vercsi