Baba Ghanouj

  1. 2 medium eggplants
  2. 1 garlic clove, crushed
  3. juice of 1 lemon
  4. 100 g tahini
  5. 300 g natural yoghurt
  6. ¼ teaspoon allspice
  7. salt flakes and freshly 
  8. ground pepper, to taste
  • Prick the eggplants all over with a fork.
  • 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

Related Posts Plugin for WordPress, Blogger...