I would like to introduce you to a spread or dip based on a very old Macedonian recipe. I have modernized the way of preparation a bit.
Aubergines are not only an eye-catcher, they are delicious and, above all, healthy. They are said to protect against cancer, strengthen the immune system, help with weight loss and much more.
Fibre, potassium, vitamin C and B vitamins: the mix our cardiovascular system needs and eggplant has it.
Antioxidants in food are said to keep cholesterol in check. The chlorogenic acid contained in aubergines has a strong antioxidant effect and reduces the proportion of fatty acids in the blood. Antioxidants can also improve blood flow in the brain. This may slow down the aging process.
The eggplant has a draining effect, supports the liver in breaking down fat, promotes digestion and is also low in calories. Many minerals and vitamins strengthen the immune system, protect against inflammation and strengthen bones and joints. There are many reasons to give aubergines a permanent place in your diet.
- 1 eggplant
- 1 onion
- 2 cloves garlic
- 2-3 tbsp remoulade (mayonnaise, you can also leave it out)
- 1 tsp pepper
- ½ tsp salt
- 1 tsp vegetable broth
- 4-5 tbsp olive oil
- 1 tsp lemon juice
- Peel the aubergines and cut into slices about 1.5 cm thick.
- Place the aubergine slices on a baking tray lined with baking paper and brush with oil.
- Place the baking tray in the oven preheated to 200°C (180°C for a fan oven) for about 30 minutes.
- The slices must have taken on color and be nice and soft. Leave to cool after baking.
- Meanwhile, peel the onion and cut into small pieces.
- Peel the garlic and chop in to fine slithers.
- Sauté the garlic and onions in a pan with a little oil. Let cool down.
- In a small blender, puree the eggplant slices.
- Add onions and garlic and puree finely.
- Pour in the remoulade and stir in.
- Add lemon juice and spices and taste.
- A very simple spread is ready. Arrange and serve.
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