Baba ganoush with vegetable topping

Name: Baba ganoush with vegetable topping
Prep time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 1 tbsp pine nuts; 1 ½ tbsp tahini (sesame paste); 2 aubergines; 1 garlic cloves; 1 cucumbers; 2 vine-ripened tomatoes; ½ bunch peppermint; 4 tbsp olive oil; 2 tbsp lemon juice; ½ tsp cumin; ½ tsp salt; a little pepper; ¼ tsp sea salt

Aperitif fingerfood starter summer

Total: 1 hr 10 min. | Active: 30 min.

vegan, lactose-free, gluten-free, healthy and balanced, Low Carb

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Ingredients

for 4 person

Barbecue (charcoal, gas, electric barbecue)
2	aubergines, pierced with a knife

Baba ganoush
2 tbsp	lemon juice
2 tbsp	olive oil
1 ½ tbsp	tahini (sesame paste)
1	garlic clove
½ tsp	cumin, roasted
½ tsp	salt
a little	pepper

To serve
1	cucumber, quartered, thinly sliced
2	vine-ripened tomatoes, cut into cubes
½ bunch	peppermint, leaves torn off
1 tbsp	pine nuts, roasted
2 tbsp	olive oil
¼ tsp	sea salt

How it's done

Barbecue (charcoal, gas, electric barbecue)

With the lid down, grill the aubergines over/on a medium heat (approx. 200°C) for approx. 40 mins. all over, turning occasionally.

Baba ganoush

Cut the aubergines in half lengthwise, scrape the aubergine flesh out of the skins using a spoon. Place the aubergine flesh in a measuring cup. Add the lemon juice to the aubergines along with all the other ingredients up to and including the pepper, roughly puree.

To serve

Mix the cucumber with all the ingredients up to and including the oil. Serve the baba ganoush in a deep dish, top with the salad and season with salt.

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