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Aubergine puree

[slideshow_deploy id=’8076’]


  • 250gr. aubergine
  • 5-6 cherry tomatoes or half a tomato
  • A handfull of basil leaves
  • Olive oil
  • 1 teaspoon butter (I use light)
  • Salt and pepper


  1. Cut the aubergine and tomatoes in cubes.
  2. Heat some olive oil (2-3 tablespoons) in a small pot and add the aubergines, tomatoes and basil leaves. Stir well. Lower the heat to medium after a couple of minutes.
  3. Mash them with the mixer.
  4. Add the butter and stir till mixed well.
  5. Add salt and pepper to taste.

Aubergine puree

Aubergine pureeĀ 

Published in Dips Recipes


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