Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 eggplant (s)
- 1 clove garlic
- 3 tablespoon olive oil
- 50 g sheep cheese
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pierce the aubergine lightly all around with a fork, then bake at 220 ° C for about 20 minutes until it is nice and soft. Take out of the oven and cut in half.
- Remove the soft pulp, place in a blender jar and add the oil, garlic and the sheep`s cheese. Puree until smooth and season with lemon juice, salt and pepper.
- Tastes delicious on bread or as a dip.
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