Baba Ghanoush with Paprika
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s)
- 2 cloves garlic)
- 1 lemon (s), juice it, organic and zest
- 0.5 ½ pointed pepper, red
- 1 bell pepper (s), grilled, from the glass
- 3 tablespoon olive oil, extra virgin
- 1 bunch leaf parsley
- 1 teaspoon cumin powder
- Sea salt and pepper, from the mill
- 2 tablespoon tahini
- Chilli sauce, red or chilli powder, or fresh chopped chilli
Print Recipe
Pin Recipe Instructions
- For the aubergine the gas grill or the oven to at least. Preheat 200 ° C hot air.
- Wash the aubergine, cut in half lengthways and cut diamonds approx. 2/3 deep into the aubergine with a small knife. Chop the garlic into small pieces. Mix with olive oil, cumin, chilli, salt and pepper and brush about half of it onto the aubergine halves.
- Place in the closed gas grill or on a baking sheet in the middle of the oven for about 30 minutes. The aubergine is ready when the skin is darkly tanned and the flesh is nice and soft.
- Chop the parsley and set aside. Cut the pickled and fresh peppers into cubes and set aside.
- Finely chop the lemon zest (zest) and squeeze out the lemon juice.
- Let the eggplant cool slightly. Scrape out the pulp with a spoon and puree with the remaining olive oil mixture, lemon juice and sesame paste. Possibly add a little olive oil.
- Put everything in a bowl and fold in the bell pepper, parsley and lemon zest. Season to taste with salt and pepper.
- Goes well with grilled food or as a dip with bread.
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