Ingredients for 4 people:
4 eggplants
salt
2 onions
2 tsp olive oil
200 g chickpeas (canned)
150 g yogurt
Pepper
1-2 tsp curry
some lemon juice
2 spring onions
4 tsp olive oil
1 handful of Mediterranean herbs (rosemary, thyme, sage, basil)
For the salad:
250 g mushrooms
2 spring onions
1 bunch of rocket
1 tablespoon balsamic vinegar
salt, pepper
2 tablespoons olive oil
Preparation:
1. Cut eggplant in half horizontally and score the cut surface in a diamond shape. Sprinkle with salt and set aside for about 15 minutes.
2. Peel and dice onions. Heat oil in a small frying pan. Sauté onions until translucent. Puree onions, chickpeas and yogurt. Season with salt, pepper,
curry and lemon juice to taste. Clean, rinse, and finely chop the spring onions and mix in.
3. Pat eggplants dry and season with pepper. Brush the cut surfaces with olive oil. Coarsely chop herbs and press onto cut surfaces. Grill eggplants on hot charcoal grill for about 10 minutes on both sides.
4. For the salad, clean, rinse and slice mushrooms. Clean, rinse and finely chop the spring onions. Rinse rocket and shake dry, cut large leaves smaller. Mix vinegar with salt, pepper and olive oil in a large bowl. Add mushrooms, spring onions and rocket and mix. Serve all together.
Zubereitungszeit ca. 40 Minuten
Pro Portion ca.
Kalorien: 198
Joule: 831
Protein: 5,2 g
Fett: 16,7 g
Kohlenhydrate: 7 g
(FoodCentrale by ddp images)
