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