Spicy eggplant spread

1. Onion-garlic base

olive oil 3 tbsp • onion 2 oz (60 g) • garlic 5 cloves

Heat oil in a wok and add cleaned, chopped onion and cleaned whole cloves of garlic. Fry for a while.

2. 

sugar granulated 3 tsp • ground black pepper 1 tsp

Add sugar and ground black pepper. Stir until the sugar begins to caramelize.

3. 

eggplant 1.1 lb (500 g) • water 3 tbsp

Wash the eggplant, cut it into cubes and add it to the onion and garlic. Fry, salt and add water. Simmer covered for 10 minutes until soft.

4. 

sour cream (fat 14-18%) ¾ cup (200 ml)

Stir in the cream and add a small or large hot pepper or a piece of chili pepper. Bring to a boil. Remove from the heat, put to a deeper bowl and use an immersion blender to mix a fine spread.

5. Tip for food with baked potatoes (4 portions)

potatoes 2.2 lb (1000 g) • crushed cumin 0.5 tsp • salt

Clean the potatoes and put them on a baking sheet lined with baking paper. Sprinkle with caraway and bake until crispy. Salt.

6. 

You can eat potatoes with warm eggplant spread.