Eggplant puree with coriander

Name: eggplant puree with coriander
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines; 2 cloves garlic; teaspoon ground cumin djinten; 1 tablespoon roasted sesame seeds; 100 ml extra virgin olive oil; 1 bag fresh coriander (15 g), chopped finely; 4 shawarma sandwiches

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.

Ingredients

Kitchen Stuff

hand blender or food processor

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..