Veit with its 36 meter high church tower and the beautiful castle delight the guests. Idyllically located in the valley, Waldenbuch today radiates a special charm with its half-timbered houses, fountains and seasons in the historic old town center. It is about 14 km to Böblingen, 19 km to Tübingen and about 12 km to the Messe Stuttgart. Waldenbuch is located on the northern edge of the forest and the natural park Schönbuch about 17 km south of Stuttgart and has about 8500 inhabitants. For nature lovers, the beautiful Schönbuch forest invites you right outside the front door to walks or hikes. The chocolate “shop” factory outlet of the world-famous brand Ritter Sport as well as the Ritter Museum and the Ritter Museums-Café can be reached after about 450 meters or 6 minutes on foot. In the kitchen you will find an oven with ceramic hob, a dishwasher, a refrigerator with 4-star freezer, a coffee machine, kettle and a toaster. An iron and ironing board are also available. TOP !!! The apartment has a 40 inch satellite TV, a washing machine, as well as internet (wi-fi) for a small fee. TOP !!! Parking is available on the public road and are always available. TOP !!! The apartment was completely renovated in May 2018 and refurbished.
TOP !!! Beautiful quiet 1-room apartment / kitchen / bath / WC / SAT-TV / Internet / washing machine In the countryside, comfortable, at the end of a cul-de-sac, bright quiet 1-room apartment with separate, private entrance. Note: refrigerating for a few hours or overnight before garnishing with olive oil and parsley will allow flavors to develop more fully.
Heap the Babaganoush into a serving bowl, garnish with reserved 1 tablespoon extra virgin olive oil and parsley and serve. Once mixture is homogeneous, add to eggplant pulp and mix thoroughly, seasoning with extra lemon juice and salt as desired. In a small bowl, stir together lemon juice, tahini, garlic, 1 tablespoon of the olive oil, parsley and salt & pepper to taste. Remove eggplant pulp from strainer, chop finely and put into a bowl. Place into strainer and press to remove any additional liquid. The eggplant needs to be completely soft – it should look rather “overdone” and collapsed inward.Īllow to cool, slice, lengthwise and scoop out the flesh. Place into an oven proof dish and bake in the preheated oven for 20-30 minutes. The more charred the skin, the smokier the flavor will be. Char eggplants over a flame or under broiler until skin is charred all around.
Prick all sides of the eggplant with the tines of a fork (to make sure steam can escape while it’s roasting). Optional: ¼ cup chopped Peloponnese Flame Roasted Sweet Peppers Try this super yummy easy-to-prepare homemade version!ģ tablespoons fresh lemon juice (adjust amount to taste)ģ tablespoons chopped parsley (plus some for garnish)
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