Difficulty: Easy
Time: 60 min. preparation time, 40 min. baking time
Nutrition: Calories ca 464 / Protein 13g / Carbohydr. 43g / Fat 28g
Ingredients (4 servings)
| 2 | eggplants |
| 400 g | carrots |
| 250 g | chickpeas (canned, drained) |
| 2 cloves | garlic |
| 2 | lemons |
| 0.25 bunch | mint |
| 50 g | cranberries (dried) |
| 30 g | pumpkin seeds |
| 5 tbsp | tahini |
| 1 tbsp | plain yogurt (3.8%) |
| 2 sprigs | thyme |
| 2 tsp | cumin |
| 50 ml | water |
| 5 tbsp | olive oil |
| salt | |
| pepper | |
| vegetable sticks to serve |
Utensils
food processor, oven, vegetable peeler, box grater, small frying pan, cooking spoon, cutting board, knife, 3 large bowls
Wine Tip
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity and pleasant fullness of flavor, which is refreshing and fruity-fragrant at the same time.
Step 1
Preheat the oven to 200°C/390°F. Halve eggplants lengthwise, score flesh crosswise and drizzle some olive oil on top. Roast for approx. 30 – 40 min. until soft. Then leave to cool.
oven, cutting board, knife
2 eggplants / 2 tbsp olive oil
Step 2
For the carrot salad, finely chop mint. Peel and grate carrots.
vegetable peeler, box grater, cutting board, knife
0.25 bunch mint / 400 g carrots
Step 3
Toast pumpkin seeds until fragrant.
small frying pan, cooking spoon
30 g pumpkin seeds
Step 4
Toss grated carrots with chopped mint, toasted pumpkin seeds, cranberries, half of the cumin, some lemon juice, and some olive oil. Season with salt and pepper and allow to sit for 10 – 20 min.
large bowl, cooking spoon
50 g cranberries / 1 tsp cumin / 0.5 lemon / 1 tbsp olive oil / salt / pepper
Step 5
For the hummus, purée chickpeas with peeled garlic, tahini, olive oil, water, some lemon juice, the remaining cumin, and salt and pepper. Transfer to a bowl.
food processor, large bowl
250 g chickpeas / 1 clove garlic / 3 tbsp tahini / 3 tbsp olive oil / 50 ml water / 1 tsp cumin / 1 lemon / salt / pepper
Step 6
For the eggplant dip, scrape out soft eggplant flesh and finely chop. Transfer to a large bowl. Make sure that the eggplant has a chance to cool before handling it.
large bowl, cutting board, knife
Step 7
Now, finely chop thyme leaves and garlic. Add both to the eggplant mash together with some tahini, plain yogurt, and lemon juice. Mix until everything is well combined. Season with salt and pepper. Enjoy the mezze platter with fresh vegetable sticks!
cutting board, knife
2 sprigs thyme / 1 clove garlic / 2 tbsp tahini / 1 tbsp plain yoghurt / 0.5 lemon / salt / pepper / vegetable sticks to serve
Dining and Cooking