Summary

Ingredients

• 1 m. Eggplant (s)
• 1 medium onion (s)
• 1 clove garlic
• 4 tablespoon oil
• salt
• Cayenne pepper
• cinnamon
• Coriander seeds or Baharat

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Instructions

1. Chop the onions and garlic, cut the aubergine into small cubes. Sauté the onion with the oil in the pan until translucent, then add the eggplant and garlic and fry until the eggplant is very soft. Season with plenty of salt and spices to taste.
2. Allow the cream to cool a little and then puree in a tall container to a smooth pulp. Let cool and use within a few days if stored in the refrigerator.