Eggplant paste with tomatoes
ingredients for 4 people:
2 Eggplant (about 400 g)
2 Fully ripe tomatoes (about 300 g)
1 small onion (about 50 g)
1 clove of garlic
1 Eßl. Lemon juice
2 Eßl, cold-pressed olive oil
1strong pinch of cayenne pepper
sea-salt
black pepper, freshly ground
To sprinkle:
1 bunch parsley
Takes some time
Per serving about:
560 kJ/ 130 kcal
3 g protein – 10 g Feit
8 g of carbohydrates
Preparation time: about 1 1/2 Hours
1. Preheat the oven to 220 °. Put the aubergines on the grid in the oven and about 40 The minute the voice, until the pods have dried out and show fine cracks.
2. Scald the tomatoes with hot water, scare off, skin and cut in half. Then remove the green stems and seeds and dice very small.
3. Finely chop the onion and the clove of garlic. Wash the parsley for the garnish, pan dry, remove the coarse stems and chop finely.
4. Wrap the roasted eggplants in a damp cloth and about 5 Let rest for minutes. Then peel off the skin with a sharp knife, remove the stems.
5. Cut the eggplant meat into small cubes, remove brown, detached seeds. You can also use small, light-colored cores. Drizzle the eggplant with lemon juice and puree in a blender.
6. Heat the olive oil in a large pan, Fry the onion and garlic pieces until translucent. Throw the eggplant puree and tomatoes! add and over low heat, stirring frequently 10 Boil down to a thick paste for minutes.
7. The spread with the cayenne pepper, Season to taste with sea salt and plenty of pepper. Then let it cool down.
8. Serve the paste sprinkled with the chopped parsley. It goes well with whole wheat bread.