Eggplant muffin with pumpkin seeds


Eggplant spread is also perfect as a snack. If your husband and children don’t like to eat vegetables, like me, be inventive.

My spreads are definitely welcome


  • Medium size eggplant
  • 2 tablespoons of pumpkin seed oil
  • 1 tablespoon of olive oil
  • ½ tablespoon of salt
  • thyme
  • 1 clove of garlic
  • 100 grams of pumpkin seeds
  • 1 piece of ginger (as big as the garlic)
  • 1 teaspoon of vinegar

Preparation of the spread

Preparation time: aprox. 20 min.

  1. Cut the eggplant in half and place on a plate with the cut facing down. Prick two or three places in the lower part of the aubergine with a fork.
  2. Place the microwave on the medium setting for 9 minutes and place the plates with the cut and pricked aubergine.
  3. After 9 minutes, let eggplant sit for 15 minutes. Then peel off the skin and put it in the blender beaker.
  4. Add all other ingredients and puree well with the blender.
  5. It is best to pre-cook the canning jars and fill them with the mixture. To preserve longer, put a teaspoon of oil before closing the lid.
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