Aubergine puree
easy
75 mins
75 mins
Ingredients
- 800 g Aubergines
- 2-3 Garlic cloves
- 1 glass (370 ml) Tomato-Paprika (mildly fruity)
- 1 collar flat leaf parsley
- 150 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1-2 TABLESPOONS Lemon juice
- 2 TABLESPOONS Olive oil
- baking paper
Directions
- 1
Clean and wash the aubergines, dab them dry and prick them several times with a fork. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Then take the aubergines out of the oven and let them cool down a little. In the meantime, peel garlic and chop very finely. Pour the tomato-paprika into a sieve and drain well.
- 2
Wash parsley, dab dry and cut into fine strips. Cut aubergines lengthwise and scrape out the flesh with a spoon. Put the pulp, tomato-paprika, parsley and garlic into a tall mixing bowl and puree. Stir in yoghurt and season with salt and pepper. Season to taste with lemon juice. Serve in a bowl drizzled with olive oil
- 3
With 12 people:
Nutrition Facts
40 kcal
3 g
2 g
1 g
More Delicious Recipes
