Cream of smoked eggplant cream

Cook 2 eggplants directly in the candle until they are watery inside, introduce them in the blender (whole without peeling).  Add ½ cup of oil, the juice of 1 lemon, salt to taste and 6 cloves of garlic. Blend until a homogeneous mixture is obtained. Place in a container and chill in the refrigerator until the next day for a paste-like texture.

I love this cream, and I know that many will tell me that they first remove the burnt peel before blending it, and yes, I also do it that way and it is yellowish, but when I want the smoky power in the cream I leave the peel and I have another variety of eggplant cream.

So you can make it both ways and it will be fine.