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Aubergine spread Rating average       PreviewIngredientsPreparation
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0 0 Easy 103 Kcal Recipe card 25 Minutes

This aubergine cream is a summer recipe and is made with soy yoghurt, which perfectly replaces the one based on cow's milk, lends itself to a thousand recipes and has a very delicate flavor.
It has a neutral taste, an excellent consistency and is rich in iron and calcium, as well as unsaturated fats that positively regulate our lipid profile without causing an increase in cholesterol, of which it is free, like all foods of plant origin!
This cream is excellent to accompany a second, or as a condiment of a bruschetta accompanied by fresh salad.

Mara Di Noia - Vegachef & Food Therapist
Ingredients for 4 persons
  • 40 gr Extra Virgin Olive oil
  • 300 gr Aubergine
  • 2 gr Salt
  • 1 nr Garlic clove
  • 20 gr Soy yoghurt
  • 2 gr Chili pepper
  • 10 gr Mint
Preparation for 4 persons step
1
Wash and bake the aubergines for about an hour at 180 degrees.

When they are well cooked, peel them and place them into Vento jar together with garlic, pepper, mint and yogurt.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend at speed 30 for 1 minute
Now press STOP to end the blending.
step
3
You can serve as an accompaniment to a second, as a condiment of a bruschetta accompanied by a fresh salad.
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