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Aubergine dip with tahini and parsley

Aubergine dip with tahini and parsley


  • 1 kg eggplant with tops and skin
  • 10 g oil
  • 30 g tahini (roasted sesame paste)
  • 60 g Yogurt natural 0,5%
  • 40 g Puck® Whipping Cream
  • 40 g freshly squeezed lemon juice
  • 40 g roughly chopped peanuts
  • 6 g garlic
  • 10 g flat leaf parsley
  • 6 g coarse salt
  • freshly ground pepper
  • 200 g cherry tomatoes – halved
  • 200 g cucumbers – in small cubes
  • 100 g finely chopped red onion
  • flat leaf parsley
Side dish
  • 350 g roasted pita bread – split open, if preferred
  • 10 portioner

Coat the aubergines with oil and bake whole at 200°C for 30-40 min. until tender. Let the aubergines cool slightly, then scrape the flesh out of the skin shell in pieces that are as large as possible. Let the aubergine flesh drain in a sieve for a few minutes. Combine the tahini, yoghurt, cream, lemon juice, peanuts, garlic, parsley, salt and pepper in a bowl. Roughly chop the aubergine flesh and stir into the dressing. Season to taste. Serve the aubergine dip in a flat dish and arrange the tomatoes on top. Sprinkle with cucumber, red onion and parsley and serve with toasted pita bread.

Energy 1753 kJ
Protein 13%
Carbohydrate 57%
Fat 30%