🍽️ Creamy Aubergine Dip with Crispy Breadcrumbs

Name: Creamy Aubergine Dip with Crispy Breadcrumbs
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp rapeseed oil; 150 g small eggplants (0.5 small eggplants); 80 g tomatoes (1 tomato); 2 dry toast breads; 3 tbsp apple juice

217 kcal · 30 min · 4 servings

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Ingredients

1 tbsp rapeseed oil
150 g small eggplants (0.5 small eggplants)
80 g tomatoes (1 tomato)
2 dry toast breads
3 tbsp apple juice

Instructions

1. Line a baking sheet with aluminum foil and lightly grease it with about 1 teaspoon of oil.
2. Wash the aubergine, slice it into 1 cm thick rounds, and arrange them on the prepared baking sheet.
3. Roast the aubergines under the preheated oven grill for about 5 minutes, until they are soft and lightly browned. Turn them halfway through with a fork.
4. Meanwhile, wash the tomato, cut it into quarters, remove the core, and dice it finely.
5. Place the bread crumbs in a small freezer bag and crush them into fine pieces using a rolling pin.
6. Place the bread crumb pieces, the tomatoes, and the roasted aubergines in a tall container. Add the apple juice and the remaining rapeseed oil, then blend everything smooth with a hand blender.

Nutrition per serving

kcal: 217
Protein: 4 g · Fett/Fat: 11 g · Carbs: 23 g