How to make
Cut the eggplant in half, spread it with olive oil and place it in a baking pan with the cut side down. You can cover the bottom of the baking pan with aluminum foil or baking paper to keep it from sticking, just in case.
Bake them at 390°F (200 degrees) for about 25-30 minutes. You can try piercing them with a fork and if it enters easily, they are ready.
Peel the vegetables and leave the juicy core on two layers of kitchen paper for the water to drain.
Once the eggplant has cooled completely, place it in a bowl along with the cream cheese, sliced garlic, hot Tabasco sauce, black pepper, vinegar and a pinch of salt.
Mash the spread until you have a perfectly smooth mixture and season it to your liking with more salt, black pepper or hot sauce.
Serve the eggplant spread with toasted slices of bread.
Enjoy your meal!
