Aubergine tapenade with coriander

Name: aubergine tapenade with coriander
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 eggplant in cubes; 1 toe garlic pressed; 1 tin can tomato paste 70 g; teaspoon cinnamon; 1 tablespoon fresh coriander in strips

A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: olive oil, eggplant (diced), garlic (pressed), tomato puree (70 g), cinnamon and fresh coriander (in strips).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Heat the oil in a non-stick pan and fry the aubergine lightly brown and soft in 5 minutes.
Add the garlic and tomato paste and cook for 1 minute.
Puree the warm eggplant mixture coarsely in a food processor or in a high bowl with a hand blender.
Stir the cinnamon and coriander through the eggplant puree and season the tapenade with salt and pepper.
Let cool, scoop in a dish and put the tapenade in the fridge for at least 30 minutes so that the flavors can withdraw..