Eggplant Dip, Low in Fat

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Sauce
Cuisine European
Servings (Default: 1)

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
Eggplant Dip, Low in Fat
Eggplant Dip, Low in Fat

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.

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