Rye bread with eggplant cream and vegetables

Ingredients

• 80 g Eggplants
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 30 g Nature greek yogurt
• 1 clove Garlic
• 100 g Rye bread
• 50 g Cherry tomato
• 50 g Cucumbers

Method

1. Bake the eggplant in a preheated oven at 180 °C.
2. When cooked, peel and place 80 g of the eggplant in a knife mincer with salt, pepper, greek yoghurt and garlic.
3. Grind until it becomes creamy, spread on bread and eat with vegetables.