Auberginen-Dip. This easy aubergine dip recipe from Jamie magazine is a brilliant party snack idea. It's delicious served with crunchy crudités and warmed flatbreads. Try a different type of dip this summer with this Middle Eastern inspired dip - charred aubergine, fresh flatleaf parsley and juicy pomegranate.
The Aubergine Dip recipe out of our category Dips!
Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.
The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black. aubergine dip.
You can have Auberginen-Dip using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Auberginen-Dip
- Prepare 1 of Aubergine.
- You need 100 g of saure Sahne.
- You need 100 g of Kräuter-Frischkäse.
- It's 2 EL of 8 Kräuter (TK).
- Prepare 2 of Knoblauchzehen.
- Prepare of Salz und Pfeffer.
Auberginen-Dip - so geht's: Vor dem Backen kommt die Gabel zum Einsatz. Auberginen waschen, trocken tupfen und längs halbieren. Turn the aubergine dip into a small serving bowl and chill before serving. Garnish with parsley or a rolled anchovy fillet.
Auberginen-Dip instructions
- Die Aubergine halbieren, kreuzartig einschneiden und für ca. 30 Minuten bei 190 Grad Umluft in den Ofen geben..
- Knoblauch schälen und in eine Schale pressen. Alle weiteren Zutaten zugeben und verrühren..
- Die Aubergine aus dem Ofen holen und mit dem Messer hacken oder schneiden. (Oder einfach in die Schale geben und mit einer Schere schneiden, so wie ich.) Alles vermengen und noch mal abschmecken. Guten Hunger! 💖.
Place the bowl in the centre of a large plate and. Place the whole aubergines and the whole garlic bulbs. Melitzanosalata: Greek aubergine dip is a wonderful vegan dip full of flavour and taste. I know you will love it. Smoky, tasty and perfect with pitta bread.
