You can spread this onto your bread or eat some tortilla chips or rye crisp bread with it. Or you can mix it into your salad (goes really, really well with chickpeas, peppers, and cucumbers).
- 1 eggplant (about 350g)
- 10 g parsley, chopped (2-3 tbsp.)
- 1 tbsp. olive oil
- 1/2 tsp. salt or less
- 2 tsp. cumin, whole
- 2 tsp. onion powder
- 30 g (1 oz.) tomato paste
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the eggplant lengthwise into halves, place them onto the baking sheet with the cut side down and roast until soft (30-45 minutes). Let cool and then peel.
Place eggplant and all other ingredients in a food processor and pulse until creamy.
Serve immediately or transfer to an airtight container and refrigerate.
Reprinted with permission from Constanze Reichardt of
Photograph © Constanze Reichardt.