Captains Dinner Logo
to top
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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Hyperbels concert at Maa' Deyo December 10th, 2022 | on the road

Maa’ Deyo “Hyperbels” – Hamburg has a new stage

A new event space was opened in the basement of the Maa’ Deyo restaurant last Thursday. At the “Hyperbels Concert Evenings” the finest free improvisation and free jazz is played in an intimate setting with a maximum of 30 visitors, while South American fusion cuisine is celebrated upstairs. Great!

read more
June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

read more
Spaetzle, freshly prepared December 7th, 2018 | side dishes

Spaetzle homemade – there is nothing better

Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.

read more
August 7th, 2018 | main dishes

BBQ with a difference: hot smoked salmon

A grill with lid, charcoal, beech wood smoking chips, salmon – you’re ready to go. The salmon is on the table in 15 minutes and tastes sensational! In addition a salad and a glass of ice-cold white wine – the summer evening is saved.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.