Mediterranean Eggplant Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large eggplant (s)
- 4 cloves garlic
- 50 g parmesan cheese
- 3 tablespoon tomato paste
- 1 handful basil, fresh
- 150 g yourt, as low in fat as possible
- 1 squirt lemon juice
- 3 tablespoon oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Halve the aubergines and prick the skin side several times with a fork.
- Place with the flat side down on a greased baking sheet and bake for about 45 minutes.
- Take the eggplants out of the oven, let them cool and then peel the skin off. Then put the soft aubergines in a bowl and purée briefly with a hand blender. Press the garlic and add to the aubergines with the remaining ingredients. Puree the whole thing until a creamy mixture is obtained. Season well with salt and pepper.
- This recipe can be varied wonderfully. It goes well with baguettes, pasta or grilled foods.
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