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+ servings
Auberginencreme in einer weißen Schüssel mit Basilikum dekoriert

eggplant dip

Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Arbeitszeit 30 Minuten
Portionen 8
Kalorien 34kcal
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


  • cut the eggplant in two halves and add or spray a thin layer of oil on the open sides. Add salt
  • heat a pan with medium heat and add the eggplants with the open sides down into the pan.
  • Spread the garlic slices around the eggplant.
  • 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.
  • Turn the eggplant around once or twice.
  • when the eggplant is soft, let it cool down. Lukewarm is fine if you are in a hurry or as impatient as me.
  • Add the ricotta, the tomato, the herbs and mix with an immersion blender or a food processor.
  • Add alt and pepper to taste.


Serving: 50g | Kalorien: 34kcal | Kohlenhydrate: 4g | Fett: 1g