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Ingredients
2
Portions
Baba Ganoush
3 eggplants
2 cloves of garlic
1 lime
3 tbsp tahini
cumin
pepper
olive oil
Pineapple salsa
50g fully ripe pineapple
10g fine shallot cubes
1/2 tsp chopped coriander
1/4 chili pepper without seeds
1/2 tbsp olive oil
Lime juice & zest
Stuffed tacos
4 taco bases
100g unsweetened soy yogurt
lemon
30g peeled hazelnuts
1 pomegranate
1/2 bunch coriander, chopped
1 pack planted.pulled natural
vegetable oil
Salt
pepper
Products in this recipe
planted.pulled
nature
Preparation
1
Pierce the aubergines several times with a wooden skewer and spread them on a baking tray lined with baking paper. Cook in a preheated oven (electric stove: 210 °C/fan oven: 185 °C) for about 1 hour until they are very soft and have a well-roasted skin. Remove from the oven, cover with a damp cloth and let rest for about 15 minutes. Halve the eggplant and remove the flesh from the skin using a tablespoon.
2
Peel and roughly chop the garlic. Squeeze out the lime. Place the eggplant pulp, garlic, lime juice and tahini in a tall container and puree with a hand blender until creamy. Season with salt, cumin and pepper. Pour into a mason jar or bowl with a lid and refrigerate until ready to serve.
3
Cut the pineapple into fine cubes. Add the shallot cubes, chopped coriander and chopped chili pepper and mix. Season the pineapple salsa with the olive oil, lime juice and zest and salt to taste.
4
Roast the hazelnuts and then chop them roughly.
5
Season the soy yogurt with a little lemon zest and juice as well as salt and pepper.
6
Remove the pomegranate seeds from the fruit. To do this, quarter the pomegranate and, ideally, scoop out the seeds under water in a bowl filled with water, removing the white core. Drain the removed seeds on a sieve.
7
Fry the planted.pulled in a pan with a little vegetable oil over medium heat.
8
Place the tacos in a pan and fry on both sides over medium heat until slightly crispy.
9
Remove the tacos from the pan and place them on a board, spread with the baba ghanoush, spread the fried planted.pulled, drizzle with yogurt and finally sprinkle the hazelnuts and coriander on the filled tacos and enjoy.
