This is a Greek style spread or dip with aubergine, garlic and olive oil.
If you add smoked paprika and tahini – it will become babaganoush – try out both variations, they are equally yummy but totally different.
The recipe with 2 aubergines will give you only a small bowl of the spread for instant use. You can easily make more for storage in the fridge, but we wouldn't recommend to keep it longer than 3 days.
Try it as a spread on sourdough bread or as a dip with flat bread. Or pimp your sandwich with a layer of aubergine spread and top it with grilled vegetables and tomatoes.
=>> See more recipes with aubergine
=>> See more ideas for vegan spreads
Have a look at the health benefits of the ingredients in this recipe.
Recipe Card doesn't show? Try to refresh the site by clicking here: