This is one of the delicacies I missed so I decided to create my own! The traditional recipe calls for wine vinegar which Jake dislikes deeply, so I used apple cider vinegar and it worked! This spread is savory, give it a try!
- 1 big eggplant
- 1 Tablespoon of olive oil
- 1 Tablespoon of apple cider vinegar
- 1 Tablespoon of lemon juice
- 3 garlic cloves
- 1 cup of cashews
- 1 Tablespoon of vegan Parmesan cheese
- sea salt
First and foremost, take a knife and cut the eggplant vertically in various places, so that it doesn’t burst in your oven!! Wrap the eggplant in aluminum foil, place it in the oven at 180° Celsius (356° F) to grill her. An hour later, take it out of the oven and unwrap it, carefully, because the eggplant holds the heat for way too long!
Peel the skin off. The easiest way I found for doing this is to hold the eggplant by the green handle vertically above the table and with the knife, cut the skin off. Put the flesh in a mixer with all the rest of the ingredients and blend until smooth!