Oven Roasted Eggplant

Eggplants do not make life easy for inexperienced home cooks. I've done a few things wrong in previous years, but now I love it all the more and am grateful for every new variant. Nicole Stich presents one that is easy to cook and yet sophisticated with ingredients like cumin, honey, sesame, and mint. DietmarDespite being easy to prepare, these oven-roasted aubergines score with their sophisticated seasoning. Oven eggplants only need 40 minutes in the oven. BEST WAY TO COOK SPAGHETTI NOODLES
Oven Roasted Eggplant


Ingredients:

    aubergine

  • 2 large eggplants, mine weighed 914 grams together
  • 2-3 tbsp olive oil
  • 2 teaspoons of ground cumin
  • ½-1 teaspoon cayenne pepper
  • sea-salt
  • Pepper, black, freshly ground
  • 2 tbsp honey
  • 1½ tbsp = 12 grams of sesame seeds, white or black and white mixed
  • 1/2 lemon, divided into four parts

Mint sauce Oven Roasted Eggplant

  1. ½ bunch of mint
  2. 200 g plain yoghurt, Ulrike: 3.8% fat
  3. sea-salt
Don't these oven-fried eggplants with yogurt tahini sauce and crunchy pomegranate seeds look just heavenly? And that's exactly how they taste! This is a very, very simple recipe, guaranteed not to go wrong. It is well known that aubergines have different tastes - some love the beautiful eggplant, while others don't like their taste, but above all their consistency. I used to belong to the latter group. For a long time, I couldn't get much from eggplants. But as so often it turned out that I just hadn't prepared it properly. Since I've known what eggplant is all about, I've become a huge fan of them and have already published several eggplant recipes (you can find them linked under the recipe). The pulp should by no means become firm and "rubbery", but rather soft and aromatic. That's why I always put them in the oven - even if I process them again afterward, for example in this one incredibly good eggplant curry recipe. HOW TO MADE BALINGA CHAI WALNUTS TEA AT HOME

Another problem is often that eggplants are perceived as "bitter". This may be because the eggplants you bought were not fresh enough. Because the older they get, the more bitter they become. You can recognize fresh aubergines by their smooth, shiny surface. Above that, they should give way slightly when you press on the fruiting body and should not be completely hard. The green stem should also smell fresh. In order to make the natural bitter substances of the aubergine disappear completely, you can, for example, sprinkle the pulp with salt and "let it sweat" before processing. This also removes the bitter substances from the pulp. However, if you heat eggplants strongly and roast them in the oven, as here, this is not necessary. I actually only use the "salt process"

In short, don't let your previous experience stop you from getting to know and love eggplants better. It can work with this recipe! Have fun with it and enjoy it. I look forward to your feedback, your aubergine fairy Lea.


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