{"id":6172,"date":"2024-07-08T13:45:00","date_gmt":"2024-07-08T11:45:00","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=6172"},"modified":"2024-07-18T14:41:17","modified_gmt":"2024-07-18T12:41:17","slug":"auberginenpuree","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/auberginenpuree\/","title":{"rendered":"Auberginenp\u00fcree"},"content":{"rendered":"<p class=\"has-medium-font-size\">Ein kulinarisches Highlight der Levante-K\u00fcche<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6174\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>Der Ursprung der Aubergine liegt in Teilen Chinas und Indiens und fand ihren Weg im 13. Jahrhundert nach Europa. Besonders in Andalusien und Italien war die \u201eEierfrucht\u201c beliebt und verbreitete sich von dort weiter in die L\u00e4nder des \u00f6stlichen Mittelmeers.&nbsp; Auberginenp\u00fcree passt gut zu Grillgerichten oder kann als Dip verwendet werden. Die pikante Creme hat eine lange Tradition in der Levante-K\u00fcche und passt u.a. gut zu gemischten Vorspeisen (Meze), Fladenbrot, Pasta und Lamm.<\/p>\n\n\n\n<p>Wikipedia wei\u00df dazu: <em>\u201e\u2026 Die Aubergine wird heute insbesondere in der mediterranen, orientalischen und t\u00fcrkischen K\u00fcche verwendet, wo sie mit einigen speziellen Gerichten zu gro\u00dfer Ber\u00fchmtheit gelangt ist. So ist in der T\u00fcrkei \u0130mam bay\u0131ld\u0131 beliebt, eine geschmorte, mit Tomaten und Zwiebeln gef\u00fcllte Aubergine. In Griechenland dagegen bereitet man aus Auberginen Moussaka (eine Art Lasagne mit Lamm-Hackfleisch), \u00e4hnliche Gerichte gibt es unter \u00e4hnlichen Namen in weiteren L\u00e4ndern des Balkan und im arabischen Raum. Im Orient wird sie h\u00e4ufig als Paste oder P\u00fcree (Baba Ghanoush) als Vorspeise gereicht und am westlichen Mittelmeer ist sie Bestandteil des Ratatouille. In der italienischen K\u00fcche sind insbesondere die \u201eMelanzane alla Parmigiana\u201c (Auflauf), die \u201eMelanzane ripiene\u201c (gef\u00fcllte Auberginen) sowie die Caponata bekannt\u2026\u201c<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"578\" height=\"140\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/05\/Kochl\u00f6ffel-trenner.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/05\/Kochl\u00f6ffel-trenner.jpg\" alt=\"\" class=\"lazyload wp-image-5876\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/05\/Kochl\u00f6ffel-trenner-300x73.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/05\/Kochl\u00f6ffel-trenner.jpg 578w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-large-font-size\">Rezept Auberginenp\u00fcree <\/p>\n\n\n\n<p class=\"has-small-font-size\">(f\u00fcr 4-6 Personen als Vorspeise) &#8211; ca. 30 Minuten Zubereitungszeit<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 mittlelgro\u00dfe, dunkelviolette Auberginen<\/li><li>1 Gem\u00fcsezwiebel<\/li><li>1 Dose passierte oder st\u00fcckige Tomaten (Polpa), ca. 450 g<\/li><li>8 Knoblauchzehen, gesch\u00e4lt und der L\u00e4nge nach halbiert<\/li><li>Brat-Oliven\u00f6l oder hoch erhitzbares Brat\u00f6l<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>1 EL schwarzer Pfeffer<\/li><li>4 TL Kreuzk\u00fcmmel<\/li><li>3 Teel\u00f6ffel Koriander<\/li><li>1 Teel\u00f6ffel Kardamom<\/li><li>1 kleiner Zweig Rosmarin<\/li><li>2 TL frischer Ingwer, gerieben<\/li><li>1 EL leicht ger\u00f6stete Sesamk\u00f6rner<\/li><li>Abrieb einer halben Bio-Zitrone<\/li><li>Abrieb von frischem Ingwer (ca. 1 EL)<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19.gif\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19-1024x698.gif\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19-1024x698.gif\" alt=\"\" class=\"lazyload wp-image-6175\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19-300x205.gif 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19-600x409.gif 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19-768x524.gif 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree19-1024x698.gif 1024w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 1<\/strong><br>Auberginen der L\u00e4nge nach halbieren. Mit der Spitze eines kleinen Gem\u00fcsemessers die Schnittfl\u00e4che der Aubergine in beide Richtungen tief einkerben so dass ein Rautenmuster entsteht. Die Schnittfl\u00e4che gro\u00dfz\u00fcgig mit Salz einreiben und die Fr\u00fcchte mit der Schnittfl\u00e4che nach unten auf ein Blech mit einem Drahtgestell legen damit die Bitterstoffe austreten k\u00f6nnen. Ca. 15 Minuten abtropfen lassen.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6176\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree1.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6177\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree2.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 2<\/strong><br>W\u00e4hrenddessen die Knoblauchzehen sch\u00e4len und halbieren; das Fruchtfleisch der Tomaten in ein Sieb gie\u00dfen und gut abtropfen lassen. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6178\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree10.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 3<\/strong><br>Tupfen Sie die \u00fcbersch\u00fcssige Fl\u00fcssigkeit auf den Auberginen mit einem K\u00fcchenkrepp ab. Stecken Sie in die Rillen jeder Auberginenh\u00e4lfte 5 Knoblauchzehen und dr\u00fccken Sie sie tief hinein. Danach jede H\u00e4lfte mit je 1 EL Oliven\u00f6l bestreichen.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6179\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree3.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 4<\/strong><br>Den Ofen auf 180\u00b0 C. vorheizen.<br>Eine gro\u00dfe Eisenpfanne bei hoher Hitze mit je einem Essl\u00f6ffel Brat\u00f6l oder Brat-Oliven\u00f6l erhitzen. Wenn das \u00d6l raucht, die Auberginen mit der Schnittfl\u00e4che nach unten hineinlegen (Vorsicht mit hei\u00dfen Fettspritzern) und ca. 3 bis 4 Minuten anbraten bis die Auberginen auf der Schnittfl\u00e4che dunkel goldbraun werden.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6180\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree4.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 5<\/strong><br>Bestreichen Sie den Boden einer feuerfesten Schale oder Bratform mit etwas \u00d6l, legen Sie die Auberginen hinein und r\u00f6sten Sie sie im vorgeheizten Backofen 20 bis 30 Minuten so lange, bis das Fruchtfleisch zart und leicht von der Haut zu l\u00f6sen ist.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6181\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree5.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 6<\/strong><br>In der Zwischenzeit die Pfefferk\u00f6rner, Kreuzk\u00fcmmel, Koriander, Kardamom und Rosmarin in einem M\u00f6rser oder einer Gew\u00fcrzm\u00fchle fein zersto\u00dfen (falls sie keine fertig gemahlenen Gew\u00fcrze verwenden). Ich nutze dazu eine alte elektrische Kaffeem\u00fchle aus den 60er Jahren, die f\u00fcr solche Aufgaben ideal geeignet ist ;-)<br><br>Den frischen Ingwer sch\u00e4len und ebenso wie die Zitronenschale reiben. Beiseite stellen.<br><br>Die Zwiebel sch\u00e4len und in kleine W\u00fcrfel schneiden.<br><br>Die H\u00e4lfte der Basilikumbl\u00e4tter kleinschneiden oder hacken.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6182\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree8.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6183\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree9.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6184\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree12.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 7<\/strong><br>Die weichen Auberginen aus dem Backofen nehmen und soweit abk\u00fchlen lassen, bis man sie anfassen kann.<br>Schaben Sie das Fruchtfleisch mit einem gro\u00dfen L\u00f6ffel aus allen Auberginenh\u00e4lften, geben Sie es auf ein Schneidebrett und zerhacken Sie es grob. Die Schalen k\u00f6nnen entsorgt werden.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6185\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree6.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6186\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree7.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 8<\/strong><br>Geben Sie zwei Essl\u00f6ffel Oliven\u00f6l in eine gro\u00dfe antihaftbeschichtete Pfanne, f\u00fcgen Sie die gew\u00fcrfelte Zwiebeln hinzu und d\u00fcnsten Sie sie ca. 3 Minuten lang glasig. Die Zwiebelst\u00fcckchen sollten noch nicht br\u00e4unen. F\u00fcgen Sie einen weiteren Essl\u00f6ffel Oliven\u00f6l und dann die gemahlenen Kr\u00e4uter hinzu. Etwa 2 Minuten unter h\u00e4ufigem R\u00fchren weiterkochen lassen. &nbsp;<br>Geben Sie nun die gehackten Auberginen dazu, r\u00fchren Sie die Masse gut zusammen und k\u00f6cheln Sie das Ganze bei mittlerer Hitze ca. 5 Minuten; dabei immer wieder die Masse umr\u00fchren damit nichts anbrennt.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6187\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree11.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 9<\/strong><br>Einen Essl\u00f6ffel frisch geriebenen Ingwer und die Zitronenzeste hinzuf\u00fcgen und das Ganze zwei Minuten weiterkochen. Dann die abgetropften Tomaten hinzugeben, alles gut vermengen und bei mittlerer Hitze etwa 5 Minuten k\u00f6cheln lassen oder bis eine gute Menge Feuchtigkeit verdampft ist. Bei Bedarf mit Salz und Pfeffer abschmecken.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6188\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree13.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 10<\/strong><br>Die Pfanne vom Herd nehmen, die geschnittenen Basilikumbl\u00e4tter und die ger\u00f6steten Sesamk\u00f6rner hinzuf\u00fcgen, das Ganze nochmals gut vermengen, abk\u00fchlen lassen und in eine oder mehrere kleine Schalen f\u00fcllen.<\/p>\n\n\n\n<p>Sollte die Masse zu trocken geraten sein, kann man einfach ein klein wenig Oliven\u00f6l untermengen.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6189\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree15.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6190\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree16.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>T<\/em><\/strong><em><strong>ipp:<\/strong>  \u00dcber das Auberginenp\u00fcree einen Spritzer kaltgepresstes, natives Oliven\u00f6l geben, frischen Feta-K\u00e4se dar\u00fcber kr\u00fcmeln und mit Wildkr\u00e4utern, Minze oder Sauerklee garnieren. <\/em><br>A<em>lternativ passt auch griechischer Joghurt mit etwas Sesam\u00f6l und Minze.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6174\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2020\/11\/auberginenpuree17.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p class=\"has-medium-font-size\"><strong><em>Gutes Gelingen und einen ebenso guten Appetit!<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"578\" height=\"140\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\" alt=\"\" class=\"lazyload wp-image-4565\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1-300x73.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg 578w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/figure>\n\n\n\n<p class=\"has-medium-font-size\">Welche Erfahrungen haben Sie mit Auberginenp\u00fcree gemacht? Kennen Sie eine Rezeptvariation? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.&nbsp;<\/p>\n\n\n\n<p>Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n\n\n\n<p>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/category\/vegetarisch\/\">Vegetarische Gerichte<\/a> <br>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/category\/saucen-sossen\/\">Dips und Saucen<\/a><br>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/aioli-die-original-spanische-knoblauch-mayonnaise\/\">Aioli<\/a>  <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"200\" height=\"53\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27200%27%20height%3D%2753%27%20viewBox%3D%270%200%20200%2053%27%3E%3Crect%20width%3D%27200%27%20height%3D%2753%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2018\/01\/trenner.jpg\" alt=\"\" class=\"lazyload wp-image-5583\"\/><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Ein kulinarisches Highlight der Levante-K\u00fcche Der Ursprung der Aubergine liegt in Teilen Chinas und Indiens<\/p>","protected":false},"author":1,"featured_media":6173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75,85,95,108,109,110],"tags":[724,728,729,725,727],"class_list":["post-6172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gemuse","category-saucen-sossen","category-vegetarisch","category-rezepte-07-juli","category-rezepte-08-august","category-rezepte-09-september","tag-auberginenpueree","tag-baba-ghanoush","tag-bestes-auberginenpueree","tag-rezept-auberginenpueree","tag-rezept-baba-ghanoush"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Auberginenp\u00fcree - Culture Food Blog - Familie, Freunde &amp; 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