Mediterranean Eggplant Dip

Summary

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

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Instructions

1. Preheat the oven to 180 ° C.
2. Halve the aubergines and prick the skin side several times with a fork.
3. Place with the flat side down on a greased baking sheet and bake for about 45 minutes.
4. 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.
5. This recipe can be varied wonderfully. It goes well with baguettes, pasta or grilled foods.