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
Vegan Eggplant, Olive and Caper Spread
Vegan Eggplant, Olive and Caper Spread

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

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