Scharfe Auberginen * Hot Eggplants




Chettinad Karkozhambu

Thanks to Dhivya from Thats Y Food

for the fantastic recipe.

  • Danke an Dhivya von Thats Y Food für das Rezept.
    Ich musste einige Anpassungen machen:
  • Zunächst gab es keine kleinen Auberginen.
  • Dann waren mir die Pepperoni für deutsche Verhältnisse zu viel. Ich habe 2 statt 4 genommen.
  • Ich habe mehr Tomatensauce (1l) und Linsen (1 Tasse) verwendet und die Auberginen nach dem Anbraten im Backofen bei 175°C 20 Minuten gebacken.
  • Wir haben sie heiß mit Reis gegessen, aber ich denke, sie schmecken auch kalt als Vorspeise hervorragend.
  • Die Sauce reicht jetzt für 2 weitere Auberginen.
  • I had to adjust to German situation and habit:
  • There were no little eggplants, so I took to great ones instead.
  • I reduced the pepper, there were no green ones to 2 red ones.
  • I took more tomatoe juice (1l) and lentils (a cup) and baked the eggplants after roasting for 20 minutes in the oven at 175°C.
  • We ate the hot with rice as recommended, but I think they will be fine as a starter when cold.
  • The remaining sauce will be fine for the next two eggplants.

3 Responses to “Scharfe Auberginen * Hot Eggplants”

  1. Ultimate Foodie Says:

    Hi! very happy to know that you liked the recipe and thanks a lot for letting me know… the final dish, with all its variations,looks great!

  2. Coffee Says:

    Thanks Helene.🙂 It looks great🙂 Hope to see your entry next month.🙂

  3. Helene Says:

    @ ultimate foodie
    Tried it again, just baking. Will post the result later.
    @ coffee
    I´m musing what the theme is this week.🙂🙂


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