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Add the fine shredding insert to Braun’s IdentityCollection Food processor FP 5160. Combine 80 g of walnuts with the crème fraîche, natural yoghurt, lime juice and olive oil in the food processor and blend to a purée. The DualControl system ensures very even and fine results without ramping up through all speeds: Just choose a high speed level and the pulse function at the same time. For perfectly smooth dressing, the pulse function gives short bursts of maximum power.
Season to taste.
Heat a heavy-bottomed griddle pan until very hot. Brush the aubergine slices with a small amount of oil and griddle until soft and thoroughly cooked.
Place the aubergines in bowls. Mix together the lemon juice, garlic and olive oil with salt and freshly ground pepper. Drizzle over the aubergines and leave to marinate for 10 - 15 minutes.
To serve, arrange the aubergines on a platter, scatter the crumbled feta and mint leaves. Serve with creamy walnut dressing.
Add the fine shredding insert to Braun’s IdentityCollection Food processor FP 5160. Combine 80 g of walnuts with the crème fraîche, natural yoghurt, lime juice and olive oil in the food processor and blend to a purée. The DualControl system ensures very even and fine results without ramping up through all speeds: Just choose a high speed level and the pulse function at the same time. For perfectly smooth dressing, the pulse function gives short bursts of maximum power.
Season to taste.
Heat a heavy-bottomed griddle pan until very hot. Brush the aubergine slices with a small amount of oil and griddle until soft and thoroughly cooked.
Place the aubergines in bowls. Mix together the lemon juice, garlic and olive oil with salt and freshly ground pepper. Drizzle over the aubergines and leave to marinate for 10 - 15 minutes.
To serve, arrange the aubergines on a platter, scatter the crumbled feta and mint leaves. Serve with creamy walnut dressing.
