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Eggplants in a green sieve

Eggplant Dip - Mediterranean flavour

August 2nd, 2018 | side dishes

This dip of eggplant, herbs and yoghurt is a great accompaniment to roast meat and fish. It goes perfectly well with my recipe of Greek mince steaks with grilled watermelon. But even as a starter it is unbeatable: simply serve as a spread on crispy roasted bread. Fits.

Eggplant Dip - Mediterranean flavour Eggplant Dip - Mediterranean flavour

Eggplant Dip

(4-6 servings – Attention: Allow 90 minutes for the aubergines)

2 eggplants (or 600g mini eggplants)
pierce all around with a fork, bake as a whole in the 220 ° C hot oven on a baking sheet lined with baking paper about 60 minutes
remove the pulp from the skin with a spoon, drain in a colander for approx. 30 minutes
2 garlic cloves, roughly chopped
80 ml of Greek yogurt
25 g Tahin (sesame paste)
1-2 TS of lemon juice
sea-salt
puree all the ingredients with the aubergine pulp
20 g walnut kernels, roughly chopped
stir into the purree
2-3 TS olive oil
pour over
½ ts paprika, sweet
sprinkle on top
4 whole walnut kernels
season with salt and lemon juice and serve the dip garnished with walnut kernels

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