4 Eggplant
1 Onion
1 Carrot
Creamtaste
Clove of garlic
3 tbsp Olive oil
½ cup Boiled water
Whole grain bread crumbstaste
1
Cut onions, carrots, garlic finely. pour oil into the pan and add chopped vegetables;
2
Bake eggplant in the oven for 40 Minutes at 140 degrees. Pre-pierce the eggplant with a knife;
3
Stew vegetables in a pan for 15 Minutes over low heat. Later turn it off and wait for the eggplants to be ready;
4
After the eggplants are cooked, chop them finely, toss in a pan with vegetables, pour cream and add half a glass of water. Cook for 15 Minutes on low heat and make sure that it does not boil!
5
After 15 minutes, grind everything with a blender. Serve immediately. You can decorate with herbs or crackers.
Ingredients
4 Eggplant
1 Onion
1 Carrot
Creamtaste
Clove of garlic
3 tbsp Olive oil
½ cup Boiled water
Whole grain bread crumbstaste