Greek Eggplant Paste
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large eggplant (s)
- 2 cloves garlic, finely chopped
- 1 cup natural yogurt
- 3 tablespoon olive oil
- 1 tablespoon oregano
- salt
Print Recipe
Pin Recipe Instructions
- Pierce the aubergine all around with a fork and place in the oven preheated to 200 ° C for 30 minutes.
- After cooling, carefully cut the aubergine in half, scrape out the pulp with a spoon and place in a narrow container. Add the crushed garlic and the remaining ingredients. Chop everything up with the hand blender and finally season with salt as required.
- Tip: replace yogurt and oregano with tahini, but then it is no longer Greek.
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