Place each over a naked gas flame, set to medium. cook for 5–7 minutes, turning constantly until blistered and blackened. alternatively, this can be done on the barbecue grill but will take much longer.
Eggplants are cooked when very soft to press. Place in a bowl and cover with plastic wrap.
When cool enough to handle, drain excess liquid and gently remove skin with a small knife. allow the skin to come away from the flesh without force (any flesh coming off with the skin will have a bitter flavour).
In a bowl, mash the eggplant pulp with a fork or place in a food processor and mash using the pulse button. Drain well, discarding any juice from the eggplant.
Combine the remaining ingredients in a bowl, add the eggplant and mix well.
0 comments:
Post a Comment