Eggplant with Garlic Nut Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 m. Eggplant (s), slim
- 2 shallot (s), (or 1 small onion)
- 5 cloves garlic
- 1 bunch coriander greens
- 0.5 ½ bunch parsley, smooth
- 200 g mayonnaise, homemade, finished product if necessary
- 200 g crème fraîche
- 100 g yourt, (fat content as desired)
- 100 g hazelnuts, round
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Only cut off the stem end of the eggplant. Bring enough salted water (approx. 5 tablespoons of salt to 6 l of water) to the boil in a large saucepan, place the aubergines, put the lid on and let the fruits cook for approx. Every few minutes, turn the eggplants and press them under water so that they become evenly soft. Prick with a stick to test it.
- Lift the soft fruits out of the water, place them on a board, cut through the middle from the side of the stem to the last 3 cm. Weigh down with a second board, possibly put a weight (tin can) on it and let it rest for about 15 minutes so that as much water as possible is squeezed out. The aubergines become flat slices.
- In the meantime, clean and chop shallots and garlic, wash and chop herbs. Mix the mayonnaise, creme fraiche, yogurt and hazelnuts, mix with the shallots, garlic and herbs, season with salt and pepper.
- Place the aubergines on a flat plate, lift the cut ends, fill them thickly with the cream, spread the remaining cream on the ends or around the aubergines.
- Cover the whole thing with foil and leave to stand in the refrigerator overnight if possible. They hold up well for another 2 days.
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