Filter
Reset
Sort ByRelevance
Helene Choi
Eggplant puree with coriander
A nice Mediterranean recipe. The vegetarian starter contains the following ingredients: eggplants, garlic, ground cumin (djinten), roasted sesame seeds, extra virgin olive oil, fresh coriander ((15 g), finely chopped) and shoarma breads.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ºC.
-
Fill the aubergines around with the fork and place on a baking tray.
-
Roast aubergines in the middle of oven 30-40 minutes until peel begins to turn brown; turn aubergines over 2-3 times.
-
Let the aubergines cool slightly and halve in length.
-
Pour out the flesh with spoon and transfer to the measuring cup.
-
Squeeze out garlic.
-
Add cumin and sesame seed.
-
Mix everything with hand blender and pour all the mixing olive oil in thin stream until creamy puree is formed.
-
Stir in coriander and season with mashed salt and pepper.
-
Roast shoarma buns in toaster and then cut into quarters.
-
Put the aubergine puree on four small plates and place the pit points next to it..
Blogs that might be interesting
-
25 minLunchsmoked breakfast bacon, olive oil, onion, garlic, broad bean, sticking potato, chicken bouillon, Parmesan cheese, mature cheese, celeriac, flat leaf parsley,garden bean soup with bacon -
45 minAppetizerbeet, olive oil, butter, gorgonzola, steak, watercress, lamb's lettuce, Apple, apple vinegar, White wine vinegar,grilled steak with fruity beet salad -
30 minAppetizerduck breast fillet, fresh thyme, unsalted butter, Red port, balsamic vinegar, green peppercorns, watercress,duck breast fillet with red port sauce -
10 minAppetizergiant shrimp, smoked bacon, olive oil, fresh parsley, lemon,gamba pintxos with parsley oil
Nutrition
375Calories
Sodium0% DV2.140mg
Fat40% DV26g
Protein10% DV5g
Carbs9% DV28g
Fiber36% DV9g
Loved it