Paprika-Aubergine Mush

Name: Paprika-Aubergine Mush
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Aubergines (approx. 800 g); 2-3 Garlic cloves; 1 glass (370 ml) Tomato-Paprika (mild-fruity); 1 collar Parsley; 150 g Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Lemon juice; 2 TABLESPOONS olive oil, baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Aubergines (approx. 800 g)
2-3 Garlic cloves
1 glass (370 ml) Tomato-Paprika (mild-fruity)
1 collar Parsley
150 g Whole milk yoghurt
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Lemon juice
2 TABLESPOONS olive oil, baking paper

Directions

1
Clean and wash the aubergines. Prick several times all around. Bake on a baking tray lined with baking paper in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Take out and let cool down a little
2
Peel and finely chop the garlic. Drain the peppers. Wash and chop parsley. Cut aubergines lengthwise and scrape out the flesh.
3
Puree with paprika, parsley and garlic. Stir in yoghurt. Season to taste with salt, pepper and lemon. Finally drizzle with olive oil