Eggplant and Almond Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s)
- 50 ml olive oil
- 1 tablespoon almond butter, white
Print Recipe
Pin Recipe Instructions
- Place the aubergine in the oven at 200 ° C for about 30 minutes. Take the aubergine out of the oven and let cool a little. Now cut off the style and peel off the skin.
- Puree the aubergine with the olive oil and almond butter. There are intentionally no other spices added so that you really have the aubergine taste.
- Goes well with jacket potatoes or baked potatoes, or simply as a spread. Store in the refrigerator.
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