Cream of Eggplant and Tomato
ekilu Team
ingredients
8
Difficulty
Easy
Time
35'
2 servings
Fresh ingredients
onion
1/2 unit
eggplant
1 unit
tomato puree
4 oz
mozzarella cheese
2 oz
Pantry ingredients
oregano
1 tsp
salt
1 pinch
olive oil
1 tbsp
water
2 cups
Instructions
1
Chop the onion and cook with some oil for 10 minutes in a pot until transparent.
2
Meanwhile, dice the eggplant and add to the pot once the onion is ready. Add the oregano, salt, and tomato puree and then cover with water.
3
Cover the pot and cook for 20 minutes, until the eggplant is tender. Blend, making sure there are no lumps.
4
You can serve either cold or hot with some slices of mozzarella on top, and if you would like, some parsley.
Tips & Tricks
You can add a bit of garlic powder or pepper to add to the flavor.
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