Kuhinjica - Krem od patlidžana - Eggplant paste

Potrebno je:
1 kg patlidžana
1 dl maslinovog ulja
1 čen belog luk
1 glavica crnog luka
1 vezica sitno seckanog peršuna
so i biber
Zagrejte rernu na 200 °C, operite i očistite patlidžane samo od drške,a ne i od kore. Uvijte svaki u aluminijumsku foliju i pecite 30 minuta. Izvadite iz folije i oljuštite patlidžane. Očistite beli luk i isitni te ga. Patlidžane takođe isitnite, nožem ili kućnim aparatom.
Iseckajte sitno crni luk i stavite ga u keramičku posudu i pomešajte sa kašikom ulja. Mutite luk i ulje nekoliko minuta, a onda pomešajte sa patlidžanom i belim lukom. Mutite varjačom i postepeno dodajte ostatak maslinovog ulja, so i biber. Mutite dok masa ne postane kremasta. Na kraju umešajte sitno iseckani peršun.
Gotov krem ostavite u frižideru da se dobro ohladi.
Pre serviranja,prepecite kriške hleba, namažite ih kremom od patlidžana i servirajte sa sirom i salatom od paradajza.

Eggplant paste

Ingredients needed:
1 kg of eggplants
1 dl of olive oil
1 clove of garlic
1 onion
1 sprig of chopped parsley
salt and pepper

Preheat oven at 200 °C. Wash eggplants and remove the top, leave peel on. Wrap each into aluminum foil and bake for 30 minutes. Remove from oven, unwrap, and peel eggplants. Clean and chop garlic. Chop eggplants with knife also. Chop onions and place them into ceramic bowl and add one tablespoon oil to it. Mix onion few times with oil then combine it with eggplant and garlic. Whisk while gradually adding olive oil. Add salt and pepper. Mix till you get creamy texture. Lastly add chopped parsley. Place paste into fridge and let it cool. Before serving, toast some bread, spread some paste and serve along with cheese and tomato salad.