Summary

Ingredients

• 3 eggplant (s)
• 4 tablespoon olive oil
• 4 cloves garlic
• 0.5 ½ bunch rocket
• 1 tablespoon sesame paste (tahini)
• 3 chilli pepper (s), red
• 2 cm ginger, grated
• 3 tablespoon lime juice
• 2 tablespoon fish sauce
• 2 tablespoon sesame oil, dark
• 2 dashes Worcester sauce
• 2 teaspoons salt
• N / A soy sauce
• pepper

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Instructions

1. Preheat the oven to 200 degrees. Halve the aubergines lengthways and cut the inside crosswise. Brush the cut surface with olive oil and lightly salt. Place in the oven with the cut surface facing up and cook for approx. 40 minutes.
2. Let the eggplant cool down a bit, then scrape out the flesh with a spoon. Put the pulp in a blender. Chop the ginger, garlic, chilli and rocket a little. Put all ingredients in the blender and puree them finely. Season to taste with soy sauce and pepper.