Summary

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

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Instructions

1. For the aubergine the gas grill or the oven to at least. Preheat 200 ° C hot air.
2. 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.
3. 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.
4. Chop the parsley and set aside. Cut the pickled and fresh peppers into cubes and set aside.
5. Finely chop the lemon zest (zest) and squeeze out the lemon juice.
6. 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.
7. Put everything in a bowl and fold in the bell pepper, parsley and lemon zest. Season to taste with salt and pepper.
8. Goes well with grilled food or as a dip with bread.