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AUBERGINE DIP WITH ZHOUG
AUBERGINE DIP WITH ZHOUG
32

AUBERGINE DIP WITH ZHOUG

Step 1/4


  • 8 thick green chili peppers such as jalapenos or another (not too spicy type of chilli)
  • 1 bunch coriander
  • 1 bunch parsley
  • 1 tsp. salt
  • 1 tsp. ground cardamom
  • 1 tsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 lime
  • 175 ml olive oil

To make the zhoug, a spicy herb sauce, start by washing the chillis, halving them, deseeding them and coarsely chopping them. Wash the herbs, then pick off and chop the leaves. Add salt, cardamom, cumin and ground coriander to the chillis. Wash the lime. Grate the peel and squeeze out the juice. Add everything to the chilli mixture, stir together and add the olive oil.

Step 2/4


  • 750 g aubergines
  • 1 clove garlic
  • 3 tbsp. pine nuts

Wash the aubergines, dry them, peel them and dice them into 2 cm cubes. Peel and crush the garlic cloves. Set the fry program, select short, set 10 min. with the timer and press Start. Place the aubergine cubes and garlic in the AutoCook pan and fry while stirring. After five minutes, add the pine nuts and fry until the signal sounds.

Step 3/4


  • 2 tbsp. vinegar
  • 125 ml vegetable stock

Deglaze with vinegar and stock. Set the cooking program, select short and set the timer to 5 min. Close the lid and press Start.

Step 4/4

As soon as the signal sounds, open the lid, place the aubergines in a bowl, season with salt to taste and coarsely purée. Serve with the zhoug.

Information

4 servings

This pairs wonderfully with fresh or toasted flatbread.


Level


Caloric value per serving/piece

525kcal (2198 kJ)


Protein per serving/piece

15g


Carbohydrate per serving/piece

14g


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