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Eggplant Cream

  • 3 pcs middle sized eggplant
  • 4 tbsp olive oil
  • 100 ml mayonnaise, home-made
  • 1/2 tbsp salt
  • 1/2 tbsp colour pepper
  • 2 clove garlic

  1. Wash the eggplants.
  2. Pre-heat the oven to 200°C and put them in for 30-40 minutes.
  3. Pay attention not to make them pop, but just to roast them well. They are perfect if we open the oven and they wither a little.
  4. Let them cool down for a while.
  5. When they are ready, peel them and then purée them with a fork.
  6. Add some olive oil alongside seasoning, the chopped garlic cloves and fresh mayonnaise.
  7. Mix the whole thing up.

Good points

  • Low in cholesterol
  • Very high in vitamin B6


When summertime arrives, we can easily barbeque eggplants outside. We only need a moment after a wonderful lunch to get them ready. Preparation is the same as described above. Grilled eggplants have a special, smoked flavor which is great for eggplant cream. 

If you want to serve to your kids, be reasonable with the garlic. You can find the recipe of home-made mayonnaise here.


Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 305.4 kcal
Carbohydrates: 36.17 g
Cholesterol: 6.5 mg
Sugar: 19.12 g
Protein: 5.27 g
Fat: 18.28 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com