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Baba Ghanoush – Arabischer Auberginen-Dip

Baba Ghanoush stammt aus dem arabischen Raum (Libanon, Syrien, Ägypten etc.) und bezeichnet einen Dip bzw. ein Püree aus Auberginen. Diese werden gegart und zusammen mit nur einer Hand voll Zutaten zu einer cremigen Masse püriert. Die Zubereitung ist also denkbar einfach. Lässt man die etwa 50 Minuten Garzeit im Ofen außen vor, ist Baba Ghanoush auch super schnell zubereitet. Genießen kann man den leckeren Auberginen-Dip morgens, mittags und abends – nämlich ganz einfach mit Pita oder Fladenbrot. Oder man bereitet gleich ein kleines orientalisches Festmahl zu. Weitere vegane Klassiker, die perfekt dazu passen, sind Falafel (Kichererbsenbällchen), Hummus (Kichererbsen-Dip) und Tabouleh (Salat aus Bulgur oder Couscous).

Baba Ghanoush

BABA GHANOUSH – ARABISCHER AUBERGINEN-DIP

Zutaten für 1 große Schüssel (ca. 1,85 Euro):

  • 2 große Auberginen (ca. 800 g)
  • 2 Knoblauchzehen
  • 2 EL Zitronensaft
  • 1/2 TL Salz
  • 1 EL Olivenöl
  • 1 EL Tahini (Sesampaste)
  • optional: Granatapfelkerne & frische Kräuter (Petersilie, Minze, Koriander)

Zubereitung
1. Die Auberginen mehrfach mit einer Gabel einstechen. Auf einem mit Backpapier ausgelegten Backrost im Ofen bei 220 Grad Celsius mindestens 50 Minuten weich garen. Die Knoblauchzehen schälen, halbieren und die letzten 10-15 Minuten im Ofen mitgaren.

2. Die Auberginen etwas abkühlen lassen und halbieren. Dann das Fruchtfleisch herauskratzen und mit den restlichen Zutaten pürieren. Nach Belieben mit Granatapfelkernen und frischen Kräutern bestreut servieren.

Baba Ghanoush

Baba Ghanoush

MerkenMerken

MerkenMerken

Ähnliche Beiträge:

  1. Marokkanisches Gemüse-Couscous mit gebackener Aubergine
  2. Fattoush – Libanesischer Salat
  3. Veganes Tzatziki – Griechischer Joghurt-Dip

Kategorie: Orientalische Rezepte, Sommer-Rezepte, Vegane Basics

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Vorheriger Beitrag: « Krautspätzle mit Räuchertofu
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