Name: Eggplant spread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1 clove Garlic; 1⁄2 piece Lemon; to taste Olive oil (mild); 1 twig Fresh rosemary; 1 piece Eggplant

Fruit

Nightshade

Citrus

Culicool

Food processor

Oven

Side dish

Paleo

Vegetarian

Vegan

Sirtfood

Eggplant spread

Little Jar

 Wash the eggplant and cut in half lengthwise. Cut a diamond pattern in the flesh with a sharp knife. 

 Halve the garlic clove and rub the flesh with the flat side of the garlic. 

 Divide the rosemary into tufts, allowing the woody ends to sit 

 Place the half garlic cloves on the aubergines. 

 Sprinkle with salt and put the eggplant halves back together. Pack the eggplant tightly with aluminum foil as a package. Place them in a roasting pan or dish in the oven. 

 Remove the packets from the oven and let it cool. 

 Remove the foil and scoop out the flesh with a spoon. First put it on a cutting board or plate. 

 Take out the rosemary with the woody ends. You can leave the rest of the rosemary. 

 Put it in a food processor. Add some salt and pepper and lemon juice. And mix until it becomes a nice smooth spread. 

 You can eat the eggplant spread immediately. 

Eggplant spread

Eggplant spread

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Macros(per serving)

Ingredients

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