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🍽️ Creamy Aubergine Basil Spread

38 kcal · 30 min · 4 servings

Ingredients

• 450 g eggplants (2 eggplants)
• 1 clove of garlic
• 3 sprigs basil
• 2 tbsp lemon juice
• 2 tbsp olive oil
• salt
• pepper
• 2 dried tomatoes in oil

Instructions

1. 1. Rinse the aubergines under running water.
2. 2. Slice the aubergines lengthwise into thin slices.
3. 3. Place the slices on a baking tray lined with baking paper.
4. 4. Switch the oven to the grill function and preheat it.
5. 5. Grill the aubergines for 8 to 12 minutes.
6. 6. Remove the tray when the slices are soft and golden brown.
7. 7. Let the aubergine slices cool down on the tray.
8. 8. Peel the garlic clove in the meantime.
9. 9. Wash the fresh basil under cold water.
10. 10. Shake the basil dry.
11. 11. Pluck the basil leaves off the stems.
12. 12. Place the cooled aubergine slices into a blender.
13. 13. Add the lemon juice to the blender.
14. 14. Add the oil to the blender.
15. 15. Add the garlic clove to the blender.
16. 16. Add half of the basil leaves to the blender.
17. 17. Puree the ingredients until smooth.
18. 18. Season the spread with salt to taste.
19. 19. Season the spread with pepper to taste.
20. 20. Dice the sun-dried tomatoes into fine cubes.
21. 21. Finely tear the remaining basil leaves.
22. 22. Sprinkle the finished spread with the diced tomatoes.
23. 23. Sprinkle the spread with the finely torn basil leaves.

Nutrition per serving

• kcal: 38
• Protein: 1 g · Fett/Fat: 3 g · Carbs: 2 g