Vegan Eggplant, Olive and Caper Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g auberine (s)
- 80 g tomato paste
- 50 g olives, reen
- 25 capers
- olive oil
- Salt and pepper
- basil
- oregano
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Wash the aubergines, cut off the stalk and prick several times with the knife. Cook the aubergines in the oven at 180 ° C for about 20 minutes until they are soft.
- Put the remaining ingredients with the cooled and finely chopped aubergines in a measuring beaker and mix finely with the hand blender.
- Fill the spread into a glass. It can be kept in the refrigerator for approx. 2 weeks
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