The classical Transylvanian eggplant cream is made with plenty of oil, with quite a few regional varieties that have their own, individual characters. Oil, therefore, is a basic ingredient of eggplant cream but the premium quality, cold pressed Pödör oils can make it really healthy, too.
Wash the egg plants and bake them in an oven at 200 C for about 40 minutes. Cut their skin and with a wooden spoon, remove the baked eggplants.
Cut the eggplants into pieces with the wooden spoon as best as you can. Let it cool until lukewarm. Grate in the garlic and add the other ingredients, including the crumbled inside of the bread.
Mix it until it reaches a creamy consistency but still keeps its rustic character.