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Aubergine can be roasted very easily and turned into a delicious creamy base for a spread.
Adding a cream, will give a nice tangy to the mix and, by crushing the aubergine not too smooth, it will give a bite that make the mix very pleasant.
1 large aubergine (about 300g)
100g wowgurt or vegan cream cheese
Fresh or dried parsley
Pre-heat the oven to 220ºC (428F).
Place the aubergine onto a baking sheet. Using a fork, prick holes in the aubergine skin to avoid bloating.
Place the aubergine in the oven for 30 to 45 minutes, until soft and slightly roasted.
Remove the soft meat and put into a bowl, crushing it roughly with a fork.
Add the other ingredients, seasoning to taste.
Keep refrigerated for up to 1 week.