Tahin-Melanzani-Eintopf mit VEGGY Classic Gewürzmischung

Aromatic Eggplant Stew with Tomato and Tahini

Name: Aromatic Eggplant Stew with Tomato and Tahini
Total time: 40 min
Yield: 4 Portions
Ingredients: 2tbsp. Olive oil; 1 Red onion; 2 Garlic cloves; 900g Tomatoes; 2 Eggplants; 2tbsp. Sesame seeds; 2tbsp. Tahini; 4tbsp. Basil, fresh; 2tbsp. Tomato Herbs Spicy; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

30—40 Min

Tomato Herbs Spicy

This creamy eggplant stew with tahini and our spicy Spice up my Salad mix is a real delight — Once you've had a taste of it, you won't be able to resist going back for more.

Ingredients 4 Portions

2 tbsp.Olive oil
1 Red onion
2 Garlic cloves
900 gTomatoes
2 Eggplants
2 tbsp.Sesame seeds
2 tbsp.Tahini
4 tbsp.Basil, fresh
2 tbsp.Tomato Herbs Spicy
1 pinchSea Salt, Coarse
1 pinchPepper Black, Whole

Preparation

1
Heat the olive oil in a large pan. Peel the onion and garlic and roughly chop. Sweat the onion and garlic in the olive oil.
2
Wash the tomatoes, roughly chop and add to the pan. Add the Spice up my Salad mix, cover and simmer for 20 minutes until the tomatoes are soft and falling apart.
3
Slice the eggplant and add to the tomatoes. Keep covered and allow to continue simmering until the eggplant is soft.
4
Stir in the tahini. Wash the basil, roughly chop and stir in too. Season to taste with sea salt and ground pepper.
5
Serve the stew in deep bowls, garnish with the sesame seeds and enjoy.