Wednesday, December 25, 2013
This is a wonderful dish of baked or grilled (on an open fire or barbecue to give a smoky flavor) aubergines mixed with tahini, garlic, lemon juice and olive oil. It is often saved as a dip for a starter or side dish.
Prep and cook time: 40 min
Cannot be frozen
2 cloves of garlic, finely chopped
juice of one lemon
2-3 tbsp tahini or to taste
about 3 tbsp olive oil, plus a little extra for drizzling
salt and freshly ground black papper
freshly chopped coriander, parsley or mint to garnish
Step 1: Pierce the skins on the aubergines with a fork, then pop on a hot griddle or barbecue and cook, turning, until the skin is blackened and the flesh soft and tender.
Step 2: Remove the aubergine from the heat and, when cool enough to handle, scrap off and discard the charred skin.
Step 3: Mash the flesh with the remaining ingredients. Or, if you prefer this dish really smooth, blend in a food processor. Season to taste with salt and freshly ground black pepper. Drizzle with a little extra little olive oil and serve warm garnished with freshly chopped coriander or mint.
This is delicious served with griddle or barbecued pita bread that is suitable for vegans.
Wednesday, December 25, 2013 by V.K Vimalaranjan · 0