Eggplants – Stitching

This eggplant cream tastes wonderfully refreshing. It tastes even better the next day. So you can prepare them well and use them for the following day.

Preheat the oven to 220 degrees. Cut 4 eggplants in half, brush the cut surfaces generously with frying oil and place them cut-side down on an oven tray. Prick the purple skins to prevent the fruit from exploding.

Bake for 40 mins, remove from the oven when the eggplant skin is a little wrinkly and the flesh has softened completely. Roast 3 tablespoons of sesame seeds.

Remove the eggplants from the oven, leave to cool, scoop the flesh out of the skin and place in a blender with a rotating blade. Add the following ingredients:

toasted sesame seeds, 1 small clove of garlic, the juice of 1 lemon (for some this is too much, try 1/2 lemon first, then increase if necessary), salt and 1 bunch of fresh coriander. Puree the mixture until it is completely blended and smooth. Season to taste and store in a screw-top jar in the fridge until the next day.