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
Greek Eggplant Paste
Greek Eggplant Paste

Instructions

  1. Pierce the aubergine all around with a fork and place in the oven preheated to 200 ° C for 30 minutes.
  2. 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.
  3. Tip: replace yogurt and oregano with tahini, but then it is no longer Greek.

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