Eggplant – Crostini La Malanzan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s)
- 6 tablespoon olive oil
- 4 sprigs fresh basil
- 100 g yourt (low-fat yourt)
- 2 cloves garlic
- salt and pepper
- Ciabatta or baguette
Print Recipe
Pin Recipe Instructions
- Preheat the stove to 180 ° C. Wash, clean and dice the aubergine. Line a baking pan, casserole dish or something similar with parchment paper. Add the aubergine cubes, drizzle with 5 tablespoons of olive oil and season with salt. Cook in the stove for about 25 minutes, stirring occasionally. Put the finished aubergine cubes in a bowl and puree with a hand blender. Stir in coarsely chopped basil, pressed garlic, yogurt and 1 tablespoon olive oil. Season to taste with salt and pepper.
- Warm or cold on roasted ciabatta or baguette a pleasure. Also great for dipping raw vegetables.
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