Summary

Ingredients

• 1 eggplant (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 50 g sheep cheese
• Lemon juice
• salt and pepper

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Instructions

1. 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.
2. 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.
3. Tastes delicious on bread or as a dip.