Auberginen-Curry-Dip (Bangladesh)

Auberginen-Curry-Dip (Bangladesh)

4.6 670 ratings

Prep. 15 min

Total 30 min

8 Portionen

Ingredients

Koriander abgezupft
½ Bund
Zwiebeln halbiert
200 g
getrocknete Aprikosen, entsteint halbiert
80 g
Rapsöl
80 g
Auberginen (à ca. 350 g), in Würfeln (1 cm)
2
stückige Tomaten (400 g)
1 Dose
Tomatenmark
50 g
gelbe Currypaste
10 g
Salz
1 ½ - 2 TL
brauner Zucker
10 g
Limettensaft
10 g
Pfeffer
½ TL
Kurkuma, gemahlen
2 TL
Sesam hell
40 g
40 g Sesam, hell und schwarz gemischt
Sahne
70 g

Difficulty

medium

Nutrition per 1 Portion

Protein 4 g

Calories 928 kJ / 222 kcal

Fat 16 g

Fibre 4.8 g

Carbohydrates 13 g

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