Hey Foodies on Steemit,
It’s one of the most delicious squish and everyone knows it.
This is a brand new version and different to many I have tried!
Eggplants consists of so much water, that it is not much left at the end. The good thing is: plants with a lot of water help us to reduce fat and thus the amount of solid food in favor to the liquidity.
So here is my VEGAN version of the Eggplant Mash:
1 big eggplant
Salt and pepper
Olive oil (3 spoons)
Mashed garlic (1-2 cloves)
75-100gr Fresh Cheese (I swear on ‘simply’, but you can use every vegan cheese option or do one on your own)
How to start:
Heat up your oven on 200-250 degrees (air circulation)
Cut the eggplant into 2 pieces and perforate it with a fork so that there are little holes everywhere on the fruit.
Put them face down on a baking paper or face up if you want to put more oil, salt and pepper on it.
I do them face down to keep them healthy and reduce fat.
Up to the size of the eggplant it takes between 1-2 hours. The skin should be crispy dry and the pulp soft and smooth.
Use a big spoon to scoop out the pulp (don’t use the skin!!!!)and add all the ingredients. Now mix it all together.
Find your personal taste the way you add or reduce whatever you love!!!
Please leave a comment, if you liked it and how you did it.
Some more delicious vegan recipes to reduce calories?