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
- ½ bunch of mint
- 200 g plain yoghurt, Ulrike: 3.8% fat
- sea-salt
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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