One of the best things to serve cold on a hot summer day but also as a healthy vegetarian breakfast (although the onion would provide you with a nice fragrance for the entire day) easy to make and trust me your tasting buds will ask for more.
- 1 kilo of eggplants
- 1 onion
- 3 tablespoon of vegetable oil.
- salt as much as you like
1There are two ways to prepare this dish and my favourite one is to grill the eggplants but you can also achieve similar output with baking them in your oven. So start off by punching a small hole in each eggplant so they don’t explode and ruin your kitchen (after you will blame me) and put those babies on the grill or in the oven and cook them till done. they are done when they have a soft mushy inside or if they collapse on themselves.
2Clean the eggplants from the outer skin and put them in a strainer for 20 minutes so that the excess bitter juice will be strained (we don’t want that part in our cream). Take this time for yourself, watch some video on Youtube just don’t forget about cooking.
3Put the insides of the eggplants on a cutting board and chop them till you get creamy like output which you will add to a separate bowl. Do the same with the remaining insides of eggplants left.
4Fine dice the onions (preferably white one) and add it to the creamy eggplants. I honestly like more onions in my eggplant cream and thus I use two medium size onions.
5After adding three tablespoons of vegetable oil mix the entire composition thoroughly so that everything is well bound together. Add it to a casserole and keep in the fridge for 20 minutes after which you can enjoy your new creation on a piece of toast.