Baba ganoush with cashew nuts

Name: Baba ganoush with cashew nuts
Prep time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 2 aubergines; 1 organic lemon; 50 g cashew nuts; 1 garlic clove; 1 tbsp coriander; 1 tbsp parsley; 1 tbsp peppermint; a little pepper; ½ tsp salt; 5 tbsp olive oil

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

2 aubergines, halved lengthwise, scored crosswise

4 tbsp olive oil

Baba ganoush

50 g cashew nuts, toasted, coarsely chopped

1 organic lemon, grated zest and 1 tbsp. of juice

1 garlic clove, pressed

1 tbsp parsley, roughly chopped

1 tbsp peppermint, roughly chopped

1 tbsp coriander, roughly chopped

½ tsp salt

a little pepper

1 tbsp olive oil

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How it's done

Aubergines

Brush the aubergines with oil, place on top of each other with the flesh-side facing inwards, wrap in foil.

Charcoal/gas/electric grill: Cover and grill the aubergines over/on a very high heat (approx. 250 °C for approx. 20 mins. on each side.

Baba ganoush

Scrape the aubergine flesh away from the skin using a spoon, transfer to a measuring cup, puree. Add the nuts and all the remaining ingredients, mix.

Good to know

That fits:	Grilled bread, cracker, raw vegetable sticks.

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Baba ganoush with cashew nuts

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