Spicy aubergine puree

Name: Spicy aubergine puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 Aubergines (approx. 800 g); 1-2 Garlic cloves; 1 glass (370 ml) roasted; 7-10 Tbsp Paprika or tomato paprika; 3 Stem(s) Parsley; 150 g Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Lemon juice; 3-4 Tbsp Oil; 1 without lemon wedge; 1 (approx. 250 g) Flatbread

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 Aubergines (approx. 800 g)
1-2 Garlic cloves
1 glass (370 ml) roasted
7-10 Tbsp Paprika or tomato paprika
3 Stem(s) Parsley
150 g Whole milk yoghurt
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Lemon juice
3-4 Tbsp Oil
1 without lemon wedge
1 (approx. 250 g) Flatbread

Directions

1
Clean, wash and pat dry the aubergines. Place them on a baking tray lined with baking paper. Prick them more often with a fork. Bake in a hot oven (electric cooker: 250 °C/circulating air: 225 °C/gas: level 5) for 35-40 minutes
2
Remove the aubergines and let them cool down a little. Peel the garlic and press through. Drain the peppers. Wash, pluck and finely chop the parsley
3
Cut the eggplants open. Scrape out the flesh with a tablespoon. Puree with the peppers. Stir in yoghurt, parsley and garlic. Season to taste with salt, pepper and lemon juice. Serve and drizzle with oil. Garnish with lemon wedge if necessary. Add the flatbread