Eggplant spread
Kitchen: Oriental, MediterraneanDifficulty: SimplyServings
4
ServingsPreparation time
30
MinutesCooking time
20
MinutesTotal time
50
MinutesIngredients
300 g eggplant(s)
80 g tomato paste
50 g olives, green
25 capers
olive oil
sea salt & pepper
basil
oregano
Instructions
- Preheat the oven to 180 °C.
- Wash the eggplants, cut off the stalk and pierce several times with a knife. Cook the eggplants in the oven at 180 °C for approx. 20 min. until soft.Â
- Place the remaining ingredients in a measuring cup with the cooled and finely chopped eggplant and blend finely with a blender.Â
- Fill the spread into a jar. It can be kept in the refrigerator for about 2 weeks
