Auberginedip met komkommer

aubergine.jpg

Eigenschappen

Bereidingstijd: 30 min

Menugang: Voorgerecht

Bereidingswijze: Grillen/Roosteren

Aantal personen: 2 pers.

Printen

Ingrediënten:

  • 2 aubergines
  • 1 komkommer
  • 40 g walnoten
  • 2 sjalotten
  • 1 teentje knoflook
  • 4 eetlepels olijfolie
  • 2 eetlepels citroensap
  • 2 eetlepels koriander1 theelepel honing
  • zout
  • peper

Bereidingswijze

Prik de aubergines hier en daar in met een vork en leg ze 10 tot 15 minutenonder een hete grill tot ze zacht zijn en de schil licht gerimpeld is. Blijfgoed kijken en hou het in de gaten, het kan ineens te hard gaan. 

Pel de knoflook en de sjalot en hak fijn.
Als de aubergines onder de gril vandaan komen, halveer de aubergines en haal hetvruchtvlees eruit. Stop het vruchtvlees in een kom, voeg het citroensap toe enprak het vruchtvlees fijn met een vork.
Meng de olie, honing, koriander, zout en peper erdoor en roer tot een gladmengsel. Voeg de fijngehakte knoflook en sjalotten toe. Hak dan de walnoten fijnen voeg deze ook toe aan het mengsel.
Laat de dip dan nog even afkoelen, door de dip afgedekt in de koelkast tebewaren.
Was de komkommer en snij deze dan in wat dikkere plakjes.
Als de dip geserveerd wordt, dan kan de dip op de plakjes komkommer wordenuitgesmeerd.

Per persoon ongeveer 200 gram groenten

Allergie informatie: bevat noten (walnoten)

Geschikt voor: vegetariërs, glutenvrij dieet, vezelverrijktdieet, energieverrijkt dieet

Dieet variatietip: Volg je een energiebeperkt dieet? Neemdan 2 eetlepels olijfolie en 3 eetlepels citroensap voor de dressing. Doe er dehelft van de walnoten en geen honing bij. Kun je geen walnoten eten? Dan kun jeze eventueel vervangen door macadamia noten, paccannoten of pijnboompitten. Neemvoor natriumbeperking een natriumarme bouillon tablet.

Hoofdingrediënten

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