Aubergine dip with walnut

Name: aubergine dip with walnut
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 eggplant; 3 el traditional olive oil; 40 g unroasted walnuts; 1 toe garlic; 2 tl harissa chili paste; 1 el tomato paste; 2 el mild yogurt

Nice for the drink, this dip with pita with chili paste.

Ingredients

1 eggplant
3 el traditional olive oil
40 g unroasted walnuts
1 toe garlic

2 tl harissa chili paste
1 el tomato paste
2 el mild yogurt

Kitchen Stuff

1 blender

Directions

Cut the aubergine into cubes of 1 x 1 cm. Heat the oil in a frying pan and fry the eggplant over medium heat in 5 minutes until golden brown.
Meanwhile, chop the walnuts roughly and finely chop the garlic. Add the garlic, harissa and tomato paste to the eggplant. Bake for another 3 minutes.
Put the eggplant mixture with the yogurt into the blender bar and puree.
Season to taste with pepper and salt and stir in the nuts. Serve immediately.