A heavenly dip made from baked eggplant and red pepper. Even people who don't like the consistency of eggplant like it.
The red pepper and garlic give the dip a special flavor. It goes great with bread, crackers, chips and sandwiches.
This eggplant paste is easy to prepare even for beginners and is a healthy midday snack.
2 red peppers
1 ½ teaspoons tahini
parsley (to taste)
5 garlic cloves (chopped)
½ teaspoon OIL olive oil
2 tablespoons OIL PASTE (or as desired)
½ cup thick Greek yogurt (optional)
Poke holes in the aubergines with a fork and bake them together with the red peppers in the oven at 180 degrees until they are completely cooked through (usually about 40 minutes, slightly shorter for the peppers).
Cut the aubergines lengthways and remove the soft contents from the shell. Peel the skin off the peppers and remove the seeds.
Puree the eggplant pulp and the skinned peppers with the tahini and the OIL PASTE .
Lightly heat the OEL olive oil in a pan and slowly roast the chopped garlic until golden brown.
Add this mixture to the paste and incorporate thoroughly with a blender or hand blender.
Roughly chop the parsley and sprinkle on the dip.
Serve with pita bread and enjoy!