Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 eggplant (s)
- 2 tablespoon olive oil
- 2 cloves garlic
- 0.5 ½ lemon (s), add the juice
- 2 tablespoon parsley, chopped
- 1 tablespoon tomato paste
- 1 tablespoon plain yogurt
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Pierce the aubergines all around with a fork, brush with oil and bake in the oven for about 30 minutes at 180 ° C until they are soft.
- Hollow out aubergines and puree the pulp with the other ingredients. To let it cool down.
- Serve as a dip with snacks such as bread chips or as a filling for calzones.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below