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    Ginger Iced Tea and Aubergine and Grana Padano

    Group 393Easy
    Group 3824 people
    T460 min

    Lactose free

    Gluten free


    • 1 kg round aubergines
    • 50 g Grana Padano
    • 1 garlic clove
    • 1 teaspoon sweet paprika
    • mint leaves
    • lemon juice
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Cut the aubergine in half, score the flesh with a knife and season with a drizzle of olive oil, salt and pepper.
    Line a baking tray with parchment paper and arrange the aubergine halves with the flesh side down and the skin side up.
    Bake in a preheated oven at 180 °C for 30-35 minutes, until soft.

    STEP 2

    Remove from the oven, let cool and spoon out the flesh. Transfer the aubergine flesh to a mixer with the garlic, juice of half a lemon, olive oil, salt, pepper and sweet paprika. Whip everything together for a few seconds and then add the mint, continuing until the mixture is thick and evenly combined.

    STEP 3

    Add the coarsely grated Grana Padano and mix well.
    Serve with shaved petals of Grana Padano and sesame breadsticks.



    2 tablespoons green tea leaves
    2 tablespoons honey
    2 lemons
    1 l water
    fresh ginger.


    Steep the green tea leaves with honey and ginger for 3-5 minutes in boiling water. Strain the tea and let it cool in a pitcher.
    When cooled, add the lemon juice, stir and refrigerate for about 30 minutes. Serve the iced tea with ice cubes and lemon slices.