A luscious cream eggplant that takes inspiration from Moroccan cuisine.
To avoid monotony of texture I added raisins that its sweetness contrast with spicy taste of the cream adding chewiness and to give a crunchy note, we can spread this cream on the “Crackers amaranth”.
The cream is perfect on crackers, as an accompaniment to a vegetable vinaigrette, but also goes well with white meat and cheese.
Ingredients for 4 people
- 2 medium eggplants
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice
- zest of lemon q.s.
- raisins q.s.
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- a pinch of ground pepper
- a pinch of salt
- extra virgin olive oil q.s.
How to prepare the cream
Wash fresh herbs, dry them well and chop.
Check the ends of about 2 cm eggplant, then cook in the oven for 45 minutes at 175 ° C wrapped in waxed paper.
Let cool the eggplants in the oven, peel them, cut them in half, Privatel seeds.
In a blender combine all ingredients, except the raisins, blend.
Add the raisins and stir, the cream is ready, I will do it in the fridge for a few hours before serving.