Einfache Auberginencreme. Wenig Aufwand, toller Geschmack. Natürlich kalorienarm! //low calorie eggplant dip. Easy to prepare, tastes also great with pasta. Recipe also in english.

eggplant dip

Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 30 Minuten
Portionen 8
Kalorien 34 kcal
Autor Marsha


  • 1 eggplant medium size
  • 1 garlic clove sliced
  • 100 g ricotta
  • 50 g tomatosauce/ sieved tomatoes*
  • salt and pepper to taste
  • optional herbs. I used:
  • 3-5 basil leaves
  • 3 cm rosemary only the needles
  • 2-3 sage leaves
  • *I used precooked tomatosauce from this blog. If you use sieved tomatoes add a pimnch of sugar and adjust the herbs and salt/pepper


  1. cut the eggplant in two halves and add or spray a thin layer of oil on the open sides. Add salt
  2. heat a pan with medium heat and add the eggplants with the open sides down into the pan.
  3. Spread the garlic slices around the eggplant.
  4. the eggplants needs to cook for around 25-25 minutes until it´s done. Don´t let the pan get too hot, we want the eggplant and the garlic golden brown, but not brown.
  5. Turn the eggplant around once or twice.
  6. when the eggplant is soft, let it cool down. Lukewarm is fine if you are in a hurry or as impatient as me.
  7. Add the ricotta, the tomato, the herbs and mix with an immersion blender or a food processor.
  8. Add alt and pepper to taste.
Nutrition Facts
eggplant dip
Amount Per Serving (50 g)
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 4g1%
* Percent Daily Values are based on a 2000 calorie diet.