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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