In addition to meat and cheese spreads on bread, I really like to experiment with vegetables. This opens up an almost limitless space for searching for new flavors and combinations. Today I want to share a recipe for eggplant spread.
Ingredients
Step-by-step cooking recipe
Bake all vegetables in foil in the oven until soft at 180 degrees. For eggplants, it's about an hour.
Peel everything and slice it randomly.
Dry the nuts in a frying pan without oil.
Pass all the ingredients through a meat grinder and season the spread to taste.
If desired, add soft butter to it.
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