Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.