Crete Diet: Eggplant Puree

However, the Crete diet is not a diet in the conventional sense, but a tasty and excellent cuisine with culinary delights. At the center of the ingredients is cooled pressed olive oil, the soul of the Cretan diet. For centuries, olive oil has been a symbol of healing the soul and body from all kinds of diseases for the Cretans.

Preheat the oven to 200 °C. Rinse the melanzane, remove the stem and prick all around with a fork.

Place on a large piece of aluminum foil with the thyme sprigs and the garlic bulb cut in half diagonally. Drizzle with 3 tbsp olive oil, season with salt and cover with another piece of aluminum foil. Close the edges of the aluminum foil tightly all around and place the package in the hot oven.

After an hour, remove the melanzane from the heat and cut in half lengthwise. Scoop out the flesh and mash with a fork. Do not chop, as this will destroy the eggplant seeds and release their bitterness. Add the thyme leaves and cut the garlic bulb completely in half. Remove the individual cloves from their skins and spread them through a sieve into the eggplant puree.

Heat two tablespoons of olive oil in a frying pan and sauté the diced onions until translucent without turning color. Chop the olives, anchovies and spring onions separately and stir into the puree with the onion cubes. Season to taste with a little lemon juice and

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