Eggplant Dip, Low in Fat

Summary

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

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Instructions

1. 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.
2. Hollow out aubergines and puree the pulp with the other ingredients. To let it cool down.
3. Serve as a dip with snacks such as bread chips or as a filling for calzones.