Eggplant – Pepper – Salsa

Ingredients for 4 servings:

• 1 eggplant(s) (approx. 250 g)
• 1 pepper(s), red (approx. 250 g)
• 1 tbsp oil
• 1 handful of coriander leaves, small handful
• 1 piece(s) ginger, small
• 1 tbsp sesame oil
• 2 tsp sugar
• 6 tbsp rice vinegar
• some Tabasco, a few drops
• 1 bunch of spring onions
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Line a baking tray with baking paper. Wash and dry the eggplant and bell pepper, then pierce the eggplant several times with a fork. Brush the eggplant and bell pepper with oil and place on the baking tray. Bake in the middle oven (convection oven: 180°C) for about 20 minutes. Cover the bell pepper with a tea towel and leave the eggplant uncovered to cool. Meanwhile, wash the coriander. Peel the garlic and ginger, and puree them in a blender with the coriander, sesame oil, sugar, rice vinegar, and Tabasco. Peel the bell pepper, halve it, and remove the seeds and membranes. Chop very finely along with the eggplant, or briefly puree it in a blender. Wash, trim, and finely chop the spring onions. Mix the vegetables with the sauce and season to taste with salt and, if desired, a little more Tabasco. Let the dip sit at room temperature for at least 1 hour. This dip also tastes great with yellow bell peppers. The vegetables need to cook a little longer or at a higher heat. Halve the eggplant if desired. It’s great with toasted flatbread or baked potatoes.