Eggplant and zucchini cream

Creamed vegetables are a classic in my house when winter arrives. Easy, delicious, and you can season it with whatever you like.

Serves 4

• 2 small eggplants
• 1 zucchini
• 4 cloves of garlic
• 1 small or half a large red onion
• 500 ml of broth of your choice (I use 300 ml of vegetable and 200 ml of bone broth)
• Salt, pepper
• Cayenne pepper
• 2 tablespoons of extra virgin olive oil

1. Preheat oven to 180C.
2. Cut the eggplants in half and let them rest face down to release their bitterness for approximately 10 minutes.
3. Meanwhile, chop the remaining vegetables and arrange them on a baking sheet. Add the diced eggplant, drizzle with a little olive oil, and cook for 20 minutes until tender.
4. In a blender or Thermomix, combine the hot broth, olive oil, and vegetables, and season to taste. Blend until smooth.
5. Serve with feta cheese and pumpkin seeds (optional). Enjoy!