Ingredients
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@bettybossi.ch
Aubergines
Dip
To serve
How it's done
Aubergines
Halve the aubergines lengthwise, score a criss-cross pattern approx. 2 cm deep, place on a baking tray lined with baking paper. Drizzle with oil, season.
To bake
Approx. 40 mins. in the centre of an oven preheated to 220 °C. Remove, leave to cool slightly.
Dip
Heat the oil in a pan. Add the onions, cover and sauté over a medium heat for approx. 10 mins., stirring occasionally. Remove half of it and set aside. Add the garlic, turmeric and peppermint to the remaining onions, sauté for approx. 2 mins., season. Scrape the aubergine flesh away from the skin using a tablespoon, add and mix. Pour in the water, cover and simmer for approx. 15 mins. Leave to cool. Add the walnuts and yogurt, mix.
To serve
Place the dip in a bowl, top with the reserved onions. Serve with the flatbread.
| Tip: | Garnish with fresh mint. |
|---|---|
| Note: | Kashk is a dried yoghurt mixture that is prepared with water to make a white puree and then seasoned. It is used in Lebanese and Persian cuisine. |
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