Summary

Ingredients

• 100 g cream cheese
• 1 eggplant (s)
• 1 red pepper (s)
• 3 chilli pepper (s)
• 3 cloves garlic
• 1 onion (s), red
• salt and pepper
• 1 dash olive oil
• Herbs

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Instructions

1. Pierce the aubergine all around with a fork. Halve the peppers. Place the eggplant and pepper halves face up in the preheated oven at approx. 180 degrees on a baking sheet.
2. Put the cream cheese in the blender. Remove the stem of the chili peppers and place the pods with seeds in the blender. Peel the garlic cloves and onion and put them in the blender. Put a bunch of herbs in the blender. Do not mix the ingredients yet.
3. The aubergine should now be wrinkled and the paprika skin should get black spots. Take both out of the oven and let cool down a bit. Peel off the skin of both and remove the ends of the aubergine. Put the pulp in the blender. The escaping juice can be added to the blender. Mix carefully until you get a creamy orange mass. Add a dash of olive oil. Season to taste with pepper and salt and mix again briefly.
4. Depending on the size of the ingredients, you may need a little more cream cheese for the optimal consistency. This can be mixed in and mixed in afterwards. Let the cream cool and store in the refrigerator.
5. The recipe makes about 500 grams of garlic and eggplant cream. 100 grams contain approx. 50 Kcal, 6.6 g fat, 9.5 g carbohydrates, of which 3.2 g sugar and 2.2 g protein.