Eggplant cream
Are you expecting guests and don’t know what to serve them? Go for something easy and simple to make, like snacks. Dips, creams and spreads should all end up on your list. The most popular dips that you can prepare are hummus, as well as all kinds of vegetable dips or spreads. Eggplant cream is one such dip worth trying.
This eggplant cream can be made very quickly, provided that you have a previously baked eggplant. If that is the case, all you need to do is combining all the ingredients and blend them. If you need to bake the eggplant, it will take some time but while waiting, you can relax or do other things 🙂
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Ingredients for an eggplant cream.
- 250 g eggplant
- 1 clove of garlic
- 3 tablespoons of tahini
- 2 tablespoons of lemon juice
- 40 g ground almonds
- 1/2 teaspoon of ground caraway seeds
- 2 tablespoons of olive oil
- freshly ground black pepper to taste
How to make an eggplant cream.
Choose a large eggplant for baking. Pierce the eggplant with a fork, then put it in the oven preheated to 180 degrees Celsius for an hour. Once baked, cool it, peel it and transfer its pulp into a bowl. Add the minced garlic, ground almonds, tahini, olive oil, lemon juice, ground caraway, salt and pepper. Mix with a blender.
Keep the eggplant cream in the fridge. Serve it with toasts, cracker bread or raw vegetables.
Good to know when making an eggplant cream.
Once baked, leave the eggplant for some time to let it completely cool down. It will be easier to remove its skin when it is cold.
I used one clove of garlic and I think that was enough. If I had added more garlic, the flavour of the cream would have been too intense.
Eggplant cream goes well with all kinds of bread. It can be served on toasts, tortillas or on naan bread.
Do you like dishes with eggplant? If so, try our recipe for Caponata.
