Mediterranean aubergine from the embers

Mediterranean aubergine from the embers

Total: 32 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 277 kcal
, Fat: 3 g
, Carbohydrate: 5 g
, Protein: 2 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 (approx. 550 g)

Cream

1tbsp pine nuts
¼bunch sage, finely chopped
¼bunch parsley, finely chopped
1 organic lemon, grated peel, approx. 2 EL juice
½tbsp olive oil
¼tsp sea salt
a little pepper
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How it's done

Aubergines

Charcoal grill: Cover and grill the aubergines on the charcoal for approx. 6 mins. on each side.

Cream

Without adding any oil, toast the pine nuts in a non-stick frying pan until golden brown. Scrape the aubergine flesh away from the skin using a spoon, roughly chop. Stir in the herbs, lemon zest, lemon juice and olive oil, season.

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