Ingredients (4 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [snack] | ||
| [vegetarian] | ||
| eggplant | 3 | pieces |
| parsley | 1 | bunch |
| garlic | 2 | cloves |
| olive oil | 1 | tablespoon |
| sea salt | 1 | pinch |
| lemon | 1 | piece |
Instructions (30 min. prep, 35 min. total)
- Preheat the oven to 220 degree (convection, heissluft).
- Poke the eggplant with a fork a few times.
- Half the eggplants lengthwise and place open side on baking paper.
- Bake for 30 min. in the middle tray.
- Finely cut the parsley.
- Press the garlic, lemon juice, scrape some zest of the lemon.
- Mix parsley, garlic, sea salt, lemon juice and olive oil in medium bowl.
- Take out the eggplants and let it be cool like a summer day breeze.
- Use a spoon to pull out the eggplant interior.
- Mix and tear everything in the bowl.
- If desired, blend everything into a smooth mash.
Comments
Baba Ganoush works well with the Schweigermutterzungen.