Rezepte
Middle East Zutaten (4 Portionen)
- 1 aubergine
- 3 tsp. of lemon juice
- 2 tbs. of tahini
- 2 garlic cloves
- 15 g parsley
- 2 tbs. of spring onions
- Sea salt
- pepper
- olive oil
Nährwerte (pro Portion)
Kalorien113 kcal
Fett9 g
Salz60 mg
Kohlenhydrate5 g
Eiweiß3 g
Phosphor101 mg
Kalium269 mg
Anleitung
Cut the aubergines in half. Brush the halves with olive oil and bake at 200° C for approx. 45 min until they are smooth.
In the meantime, cut garlic, parsley and spring onions.
Peel the cooled aubergines and puree the paste with lemon juice, tahini, garlic, parsley and spring onions. Add salt and pepper to taste.
Drizzle olive oil on top before serving.
Ernährungstipps
This dish is very well-known in countries of Levantine origin, so there are many variations in how it is prepared. One of these variations from Israel uses mayonnaise instead of tahini.