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Ingredients
For how many people?
2
Baba Ganoush
3
Eggplants
2
Garlic cloves
1
Lime
3 TBSP.
Tahini
Cumin
Pepper
Olive oil
Pineapple salsa
50g
fully ripe pineapple
10g
fine diced shallots
1/2 TSP
Coriander chopped
1/4
Chili pepper without seeds
1/2 TBSP
Olive oil
Lime juice & zest
Stuffed tacos
4
Taco floors
100g
unsweetened soy yogurt
Lemon
30g
Hazelnuts peeled
1
Pomegranate
1/2
bunch coriander, chopped
1
Pack planted.pulled nature
Vegetable oil
Salt
Pepper
Products in this recipe
planted.pulled
Nature
Preparation
1
Pierce eggplants several times with a wooden skewer and spread on a baking sheet covered with baking paper. Cook in a preheated oven (electric oven:210 °C/circulating air: 185 °C) for about 1 hour until they are very soft and have a well roasted skin. Remove from oven, cover with a damp cloth and let rest for about 15 minutes. Cut the eggplants in half and remove the flesh from the skin using a tablespoon.
2
Peel garlic and chop coarsely. Squeeze the lime. Place eggplant flesh, garlic, lime juice and tahini in a tall container and puree with a hand blender until creamy. Season with salt, cumin and pepper to taste. Pour into a canning jar or bowl with a lid and refrigerate until ready to serve.
3
Finely dice the pineapple. Add the diced shallots, chopped cilantro and chopped chili pepper and mix. Season the pineapple salsa with the olive oil, lime juice and zest, and salt.
4
Roast the hazelnuts and then chop them coarsely.
5
Season the soy yogurt with some lemon zest and juice and salt and pepper.
6
Remove the pomegranate seeds from the fruit. To do this, cut the pomegranate into quarters and, preferably in a bowl filled with water, scoop out the seeds under water, removing the white core. Drain the removed seeds in a sieve.
7
Fry the planted.pulled in a pan with a little vegetable oil over medium heat.
8
Place the tacos in a skillet and toast over medium heat until slightly crispy on both sides.
9
Remove the tacos from the pan and place on a board, spread with the baba ghanoush, spread the fried planted.pulled , drizzle with yogurt and finally sprinkle the hazelnuts and cilantro on the filled tacos and enjoy.
