{"id":1975,"date":"2011-06-11T21:34:43","date_gmt":"2011-06-11T21:34:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1975"},"modified":"2011-06-11T21:34:43","modified_gmt":"2011-06-11T21:34:43","slug":"auberginencreme","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/auberginencreme\/","title":{"rendered":"Auberginencreme"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Auberginen
\n3-4 Rote Chilischoten
\n1 Feste Tomate
\n3 Knoblauchzehen
\n1\/8 l Oliven\u00f6l
\nSalz, Pfeffer
\n1-2 EL Zitronensaft
\n1 Prise Zucker <\/p>\n

Zubereitung<\/strong>
\nSie l\u00e4sst sich wunderbar auf Vorrat zubereiten – in Schraubgl\u00e4ser gef\u00fcllt, h\u00e4lt sie sich im K\u00fchlschrank mehr als eine Woche, vorausgesetzt, die Oberfl\u00e4che ist immer von einem \u00d6lfilm bedeckt, der vor Luftkontakt sch\u00fctzt. Bei 90 Grad Celsius eine halbe Stunde lang sterilisiert, h\u00e4lt sich die Creme wie eine Konserve. Die Auberginen auf einem Blatt Alufolie in den 200 Grad Celsius hei\u00dfen Backofen legen und 20 bis 30 Minuten backen, bis sich die Haut rundum sehr dunkel gef\u00e4rbt hat und die Frucht auf Fingerdruck nachgibt. Immer wieder drehen, damit die Hitze gleichm\u00e4\u00dfig einwirken
\nkann.
\nInzwischen die Chilis an der Herdflamme – wer kein Gas hat, nimmt den Gasbrenner, den man auch f\u00fcr die Cr\u00e8me brul\u00e9e braucht, notfalls tut es auch der Feueranz\u00fcnder – rundum r\u00f6sten, bis die Haut schwarz wird und sich l\u00f6st. Sie l\u00e4sst sich jetzt ganz leicht unter kaltem Wasser abreiben. Chilis entkernen und in den Mixer f\u00fcllen. Die
\ngeh\u00e4utete Tomate ebenfalls zuf\u00fcgen, auch die gesch\u00e4lten Knoblauchzehen.
\nSchlie\u00dflich die Auberginen aus dem Ofen holen, die Fr\u00fcchte aufschlitzen und mit einem L\u00f6ffel das weiche Fruchtfleisch herausholen. Ebenfalls in den Mixer f\u00fcllen, jetzt auch \u00d6l, Salz und Pfeffer zuf\u00fcgen und alles auf h\u00f6chster Stufe zerkleinern und zu
\neiner glatten Creme mixen. Abschmecken, vor allem mit Zitronensaft, eventuell eine Prise Zucker zuf\u00fcgen, falls die Chilis sehr scharf waren.
\nTipp: Diese Grillsauce schmeckt nicht nur auf Brot, sondern ebenso gut zu W\u00fcrstchen oder zum Grillfleisch. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Auberginen 3-4 Rote Chilischoten 1 Feste Tomate 3 Knoblauchzehen 1\/8 l Oliven\u00f6l Salz, Pfeffer 1-2 EL Zitronensaft 1 Prise Zucker Zubereitung Sie l\u00e4sst sich wunderbar auf Vorrat zubereiten – in Schraubgl\u00e4ser gef\u00fcllt, h\u00e4lt sie sich im K\u00fchlschrank mehr als eine Woche, vorausgesetzt, die Oberfl\u00e4che ist immer von einem \u00d6lfilm bedeckt, der vor Luftkontakt … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[33,36],"tags":[50],"class_list":["post-1975","post","type-post","status-publish","format-standard","hentry","category-grill","category-sauce","tag-aubergine","item-wrap"],"yoast_head":"\nAuberginencreme<\/title>\n<meta name=\"description\" content=\"- Auberginencreme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/auberginencreme\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Auberginencreme\" \/>\n<meta property=\"og:description\" content=\"- Auberginencreme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/auberginencreme\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-06-11T21:34:43+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Auberginencreme\",\"datePublished\":\"2011-06-11T21:34:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/\"},\"wordCount\":278,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Aubergine\"],\"articleSection\":[\"Grill\",\"Sauce\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/\",\"name\":\"Auberginencreme\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-06-11T21:34:43+00:00\",\"description\":\"- Auberginencreme\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/auberginencreme\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Auberginencreme\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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