Eggplant – Peppers – Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 aubergine (s) (approx. 250 g)
- 1 red pepper (s) (approx. 250 g)
- 1 tablespoon oil
- 1 handful coriander greens, small handful
- 1 piece (s) ginger, small
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 6 tablespoon rice vinegar
- some Tabasco, a few drops
- 1 bunch spring onion (s)
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Line a baking sheet with parchment paper. Wash and dry the aubergine and pepper, prick the aubergine several times with a fork.
- Brush the aubergine and bell pepper with oil and place on the baking tray. Bake in the oven (center, fan: 180 ° C) for about 20 minutes. Put the peppers under a towel and let the aubergine cool down uncovered.
- In the meantime, wash the coriander greens. Peel the garlic and ginger, puree with the coriander, sesame oil, sugar, rice vinegar and Tabasco in a blender. Peel and halve the bell peppers and remove the pips and skins.
- Chop very finely with the aubergine or puree briefly in a blender. Wash and clean the spring onions and also finely chop them. Mix the vegetables with the sauce, season with salt and possibly a little bit of Tabasco piquant. Let the dip soak for at least 1 hour at room temperature.
- Made with yellow pepper, the dip tastes very good too. The vegetables have to bake a little longer or on a higher heat. Halve the aubergine if necessary. Goes well with toasted flatbread or baked potatoes.
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