Baba ganoush with cashew nuts

Baba ganoush with cashew nuts

Total: 55 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 249 kcal
, Fat: 21 g
, Carbohydrate: 8 g
, Protein: 4 g

Ingredients

4 people

Hint:


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@bettbossi.ch

Aubergines

2 aubergines, halved lengthwise, scored crosswise
4tbsp olive oil

Baba ganoush

50g cashew nuts, toasted, coarsely chopped
1 organic lemon, grated zest and 1 tbsp. of juice
1 garlic clove, pressed
1tbsp parsley, roughly chopped
1tbsp peppermint, roughly chopped
1tbsp coriander, roughly chopped
½tsp salt
a little pepper
1tbsp 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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