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
To roast
Return to the oven
Sauce
Hummus
To serve
How it's done
Aubergines
Brush the aubergines with the oil, season, place on a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Top with the tomatoes.
Return to the oven
Approx. 10 mins. Remove, season.
Sauce
Heat the oil in a pan. Sauté the onion for approx. 3 mins. Add the garlic along with all the other ingredients up to and including the tomato puree, cook for approx. 2 mins. Add the tomatoes and water, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Add the lentils, roasted aubergines and tomatoes, mix, simmer for approx. 5 mins. Remove the pan from the heat, allow to cool slightly.
Hummus
Puree the chickpeas along with all the other ingredients up to and including the pepper for approx. 5 mins. until very smooth.
To serve
Spread the hummus on a platter, serve the vegetables on top. Sprinkle with the pine nuts and caper berries, serve with the flatbread.
| Tip: | For a very smooth and creamy hummus, first remove the skins from the chickpeas. |
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