Eggplant and Tomato Dip

Summary

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

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Instructions

1. 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.
2. Season to taste with chilli, salt and pepper. You can top it off with a little sugar.
3. Tastes very good with bread or as a dip.