Ginger Iced Tea and Aubergine and Grana Padano Dip
Ingredients1 kg round aubergines
50 g Grana Padano
1 garlic clove
1 teaspoon sweet paprika
extra virgin olive oil
PreparationCut 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.
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.
Add the coarsely grated Grana Padano and mix well.
Serve with shaved petals of Grana Padano and sesame breadsticks.
GINGER ICED TEA (NON-ALCOHOLIC)2 tablespoons green tea leaves
2 tablespoons honey
1 l water
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.