Eggplant spread
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The spread is served spread on bread or pastry, it is delicious both warm and cold.
recipe,photo-recipe,garlic,eggplant,tomatoes,Spreads,Gluten-Free
Spreads
Ingredients
Ingredients
eggplant | 8.75 98 | oz kcal | 250 | grams | |
garlic | 3 17 | cloves kcal | 3 | cloves | |
olive oil | 1.25 176 | tbsp kcal | 20 | milliliters | |
onion | 3.5 44 | oz kcal | 100 | grams | |
sweet cream for cooking | 3 72 | tbsp kcal | 3 | tablespoon | |
tomatoes | 8.75 63 | oz kcal | 250 | grams | |
unsalted butter | 0.25 74 | oz kcal | 10 | grams |
Recipe
1.
onion 3.5 oz (100 g) • garlic 3 cloves • olive oil 1.25 tbsp (20 ml)
Clean the onion and garlic, cut and put in oil, fry.
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2.
eggplant 8.75 oz (250 g)
Wash the eggplant and cut into smaller pieces. Add to the onion and garlic, add salt and simmer covered for 10 minutes.
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3.
tomatoes 8.75 oz (250 g)
While the eggplant is stewing, pour boiling water over the tomatoes, peel and cut into cubes. Add to the eggplant and simmer everything together for 5 minutes, stirring from time to time.
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4.
sweet cream for cooking 3 tbsp • unsalted butter 0.25 oz (10 g)
Finally add sweet cream and butter. Stir, remove from heat and let cool.
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5.
The lightly cooled mixture can be mixed with an immersion blender.
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Bon appetit!