Filter
Reset
Sort ByRelevance
ErinMc
Aubergine-olive tapenade
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Preheat the oven to 200 ° C. Brush the edges of the aubergines with olive oil and put them in the oven for 20 minutes.
-
Scoop the flesh out of the skin and mash this coarsely with 2 cloves of garlic, 2 tablespoons of basil leaves and 150 grams of black olives without seeds.
-
Nice with meat or chicken.
Blogs that might be interesting
-
20 minSnackceleriac, sunflower oil, sea salt,celeriac crusts -
15 minSide dishfresh ginger, garlic, coriander powder (ketoembar), cumin powder (djinten), mustard powder, mustard, cayenne pepper, salt, vinegar, peanut oil,homemade mild curry paste -
15 minSide dishRed onion, Red wine vinegar, walnut oil, ginger powder, freshly ground black pepper, boiled beetroot, fresh coriander,beets salad with red onion -
5 minSide dishcherry tomatoes on the branch, mini mozzarella, extra virgin olive oil, fresh basil,Caprese salad
Nutrition
100Calories
Sodium0% DV0g
Fat9% DV6g
Protein4% DV2g
Carbs2% DV7g
Fiber0% DV0g
Loved it