Summary

Ingredients

• 1 eggplant (s)
• 50 ml olive oil
• 1 tablespoon almond butter, white

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Instructions

1. 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.
2. 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.
3. Goes well with jacket potatoes or baked potatoes, or simply as a spread. Store in the refrigerator.