Baba ganoush with cashew nuts
Ingredients
for 4 person
| 2 | aubergines, halved lengthwise, scored crosswise |
| 4 tbsp | olive oil |
| 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 |
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.
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