A heavenly dip made from baked eggplant and red pepper. Even people who don't like the consistency of eggplant like it.
The red pepper and garlic give the dip a special flavor. It goes great with bread, crackers, chips and sandwiches.
This eggplant paste is easy to prepare even for beginners and is a healthy midday snack.
Ingredients :
3 eggplants
2 red peppers
1 ½ teaspoons tahini
parsley (to taste)
5 garlic cloves (chopped)
½ teaspoon OIL olive oil
2 tablespoons OIL PASTE (or as desired)
½ cup thick Greek yogurt (optional)
Preparation:
1/7
Poke holes in the aubergines with a fork and bake them together with the red peppers in the oven at 180 degrees until they are completely cooked through (usually about 40 minutes, slightly shorter for the peppers).
2/7
Cut the aubergines lengthways and remove the soft contents from the shell. Peel the skin off the peppers and remove the seeds.
3/7
Puree the eggplant pulp and the skinned peppers with the tahini and the OIL PASTE .
4/7
Lightly heat the OEL olive oil in a pan and slowly roast the chopped garlic until golden brown.
5/7
Add this mixture to the paste and incorporate thoroughly with a blender or hand blender.
6/7
Roughly chop the parsley and sprinkle on the dip.
7/7
Serve with pita bread and enjoy!
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