Vegan Eggplant, Olive and Caper Spread

Summary

Ingredients

• 300 g auberine (s)
• 80 g tomato paste
• 50 g olives, reen
• 25 capers
• olive oil
• Salt and pepper
• basil
• oregano

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Instructions

1. Preheat the oven to 180 ° C.
2. 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.
3. Put the remaining ingredients with the cooled and finely chopped aubergines in a measuring beaker and mix finely with the hand blender.
4. Fill the spread into a glass. It can be kept in the refrigerator for approx. 2 weeks