Vegan eggplant and tomato spread

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This is the name of the dish we have chosen for you; Vegan eggplant and tomato spread

Working time: approx. 40 min. / Cooking / baking time: approx. 15 min. / Difficulty level: simple / calorie p. P .: not specified

Dice aubergine, onions and apples. Approximately Heat 200 ml of sunflower oil and sauté everything until it is cooked. Now add the sunflower seeds and puree everything. The sunflower seeds are not very small, but that’s really delicious, if it does not turn into a mush. Squeeze the lemons and add the juice to the mixture, plus tomato paste, olive oil, paprika and the rest of the sunflower oil. Mix everything well and warm again. Now with herbal salt and a dash of balsamic vinegar. Put everything in preheated glasses (about 8).

Annotation:
I tried this spread for the first time myself and created it, and it tastes really delicious. Now it is already about 6 weeks ago that I made this spread and there are still 2 glasses there, which will probably last a while. So much for durability.

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