.jpg)
Not the most sophisticated dish, but incredibly healthy and, more importantly, delicious. I prefer to serve this chilled, especially during warmer months—it’s perfect!
- 4 large eggplants
- 3-4 medium tomatoes
- 1 small onion
- Sea salt and freshly ground black pepper
- Sunflower, olive, or pumpkin seed oil
Wash the eggplants and prick them several times with a fork or knife (this prevents them from bursting in the oven). Bake the eggplants in a preheated oven at 180-200°C (350-390°F) for 1 to 1.5 hours, until they become soft.
Blanch the tomatoes in boiling water for 15 seconds, then peel and finely chop them. Chop the onion as well.
Once the eggplants are done, remove the skin and dice them into small cubes.
Combine the eggplants, tomatoes, and onion in a bowl. Season with salt and pepper, then drizzle with oil.
Tip: You can replace the onion with garlic—it’s equally delicious. Let the spread chill in the refrigerator for 1-2 hours before serving. Enjoy with fresh bread!
Bon appétit!
Wash the eggplants and prick them several times with a fork or knife (this prevents them from bursting in the oven). Bake the eggplants in a preheated oven at 180-200°C (350-390°F) for 1 to 1.5 hours, until they become soft.
Blanch the tomatoes in boiling water for 15 seconds, then peel and finely chop them. Chop the onion as well.
Once the eggplants are done, remove the skin and dice them into small cubes.
Combine the eggplants, tomatoes, and onion in a bowl. Season with salt and pepper, then drizzle with oil.
Tip: You can replace the onion with garlic—it’s equally delicious. Let the spread chill in the refrigerator for 1-2 hours before serving. Enjoy with fresh bread!
Bon appétit!
