1. Wash the eggplants thoroughly, remove the stem area, and cut them in half. Lightly sprinkle the cut surfaces with salt and let them rest for a few minutes. Then pat the eggplants dry with a clean kitchen towel.
2. Place the eggplants on a baking sheet lined with parchment paper. Roast them in the preheated oven at 220 degrees Celsius conventional heat (200 degrees Celsius with fan or gas level 3 to 4) for about 40 minutes until tender.
3. Peel the roasted eggplants and the garlic. Add them along with the remaining ingredients to a stand mixer. Puree the mixture until creamy and season to taste with salt and pepper.
Nutrition per serving
kcal: 157
Protein: 6 g · Fett/Fat: 10 g · Carbs: 10 g
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