Eggplant puree

This aubergine puree makes a wonderful starter with flatbread, vegetable sticks and olives - a delicious Greek recipe.

Eggplant puree

Ingredients for 1 serving

2Pc Eggplant
1Pc onion
1Pc garlic
0.25l olive oil
1prize Oregano (dried)
1prize salt and pepper
1Tbsp Lemon juice
1Tbsp Wine vinegar
1Federation parsley
8thPc Olives
3Pc Lettuce leaves

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Starters recipes


60 min. Total time

20 min. Preparation time

40 min. cooking time

Level of difficulty


Other categories

  • Spread recipes
  • Simple recipes
  • Vegan recipes
  • Vegetarian recipes
  • Olive recipes
  • Orient recipes


  1. First wash the eggplants well, pat dry and cut off the ends. Then cook in the oven preheated to 175 ° C for about 40 minutes. Take the aubergines out of the oven and peel the skin while they are warm.
  2. Now halve the cooled fruits and remove the seeds with a spoon. Then roughly dice the pulp. Peel the onion and garlic. Just dice the onion and then sweat it in a little oil.
  3. Puree the aubergines, the sweated onion, oregano and the peeled garlic with a hand blender. Slowly pour in the ¼ liter of oil and continue to puree until a creamy puree is obtained. Season to taste with salt, pepper, lemon juice, vinegar and parsley. Then chill in the fridge and serve as a starter or dip.

Tips on the recipe

Best served on lettuce leaves and garnish with olives.