Aubergine crème with coriander and crème fraîche

Aubergine crème with coriander and crème fraîche

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olive oil



lime, juice



crème fraîche



chopped fresh coriander



sea salt




Preparation method

  • Cut the aubergines in half.
  • Cut a criss-cross pattern into the flesh and rub with a freshly cut piece of garlic.
  • Drizzle with olive oil, sprinkle with sea salt and sprigs of rosemary and wrap in aluminium foil.
  • Bake in an oven at 200°C for approx. 30 minutes. 
  • Spoon out the aubergine flesh and chop finely.
  • Heat the chopped aubergine in a frying pan with a small amount of oil and allow the moisture to evaporate.
  • Transfer the flesh to a measuring jug and mix with lime juice and crème fraîche until you have the desired flavour and consistency.
  • Add the coriander and mix to a fine consistency using a hand-held blender.
  • Season to taste with salt and pepper. 

Serving suggestions

  • As an aperitif snack with crostinos.
  • As a dip for raw vegetables or grissinis (type of breadsticks).
  • As a vegetable garnish, e.g. with tuna, radish, celery or fennel.

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