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🍽️ Grilled Aubergine Puree

116 kcal · 30 min · 4 servings

Ingredients

• 500 g eggplants
• 0.5 bunch parsley (10g)
• 0.5 bunch coriander (10g)
• 2 garlic cloves
• 400 g tomatoes
• 1 lemon
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• 0.5 tsp ground cumin
• salt
• pepper

Instructions

1. 1. Wash the aubergines thoroughly.
2. 2. Remove the green stem base.
3. 3. Cut the aubergines in half lengthwise.
4. 4. Preheat the oven to 250 °C (220 °C with fan or gas level 4 to 5).
5. 5. Place the aubergine halves cut-side down on the baking tray.
6. 6. Bake the aubergines until the skin has dark, caramelized spots.
7. 7. Remove the aubergines from the oven.
8. 8. Peel off the soft skin.
9. 9. Cut the soft flesh into small cubes.
10. 10. Remove the hard stem base from the tomatoes.
11. 11. Briefly dip the whole tomatoes in boiling salted water to loosen the skin (this is called blanching).
12. 12. Remove the tomatoes from the water.
13. 13. Peel the skin off the tomatoes.
14. 14. Halve the tomatoes.
15. 15. Remove the core.
16. 16. Cut the tomato flesh into small cubes as well.
17. 17. Wash the fresh herbs.
18. 18. Shake the herbs dry.
19. 19. Set aside a few parsley leaves for garnish.
20. 20. Finely chop the rest of the herbs.
21. 21. Heat the oil in a pan.
22. 22. Add the tomato cubes, garlic, and spices to the pan.
23. 23. Deglaze the mixture with lemon juice.
24. 24. Simmer the mixture over medium heat with the lid on for 20 minutes.
25. 25. Stir in the aubergine cubes and chopped herbs.
26. 26. Let the mixture simmer for another 2 to 3 minutes to allow the flavors to meld.
27. 27. Finally, season the puree with salt and pepper.
28. 28. Spoon the warm aubergine puree into a small bowl.
29. 29. Garnish the puree with the remaining fresh parsley leaves.

Nutrition per serving

• kcal: 116
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 7 g