Eggplant Dip

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.

Ingredients :

3 eggplants

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)

Preparation:

1/7

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).

2/7

Cut the aubergines lengthways and remove the soft contents from the shell. Peel the skin off the peppers and remove the seeds.

3/7

Puree the eggplant pulp and the skinned peppers with the tahini and the OIL PASTE .

4/7

Lightly heat the OEL olive oil in a pan and slowly roast the chopped garlic until golden brown.

5/7

Add this mixture to the paste and incorporate thoroughly with a blender or hand blender.

6/7

Roughly chop the parsley and sprinkle on the dip.

7/7

Serve with pita bread and enjoy!