Eggplant and Tomato Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ aubergine (s), fresh
- 1 clove garlic
- 1 tablespoon oil, heat-resistant
- 3 tablespoon tomato paste
- 1 tablespoon water or oil
- 1 tablespoon herbs, Italian, freshly chopped
- salt and pepper
- sugar
- Chili powder
Print Recipe
Pin Recipe Instructions
- Peel the aubergine and fry in the oil. Press the garlic. Puree the aubergine, garlic, tomato paste and oil or water and mix in the herbs.
- Season to taste with chilli, salt and pepper. You can top it off with a little sugar.
- Tastes very good with bread or as a dip.
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