1 large eggplant (or 2 small ones)
2 cloves of garlic
3 tablespoon cottage cheese
3-4 tablespoon olive oil
2 teaspoon salt
1 teaspoon chili
1. Cut the eggplant in cubes (1 cm) and the garlic cloves in half and sprinkle everything with one teaspoon salt. The salt will abstract liquid from the eggplant, so it absorbs less oil while roasting.
2. Heat up a pan with olive oil and add the eggplants and garlic. Roast for about 5 minutes until the eggplant is brown. Afterwards let it cool down for 10 minutes.
3. Put the roasted eggplant, cottage cheese and chili in a blender and puree until it’s a smooth mass (you can also use a hand blender), season to taste with salt and pepper. Enjoy!
I like this spread on bread, as a dip for grissini or as pasta sauce.