Ingredients:
3 eggplants
3 crushed garlic cloves
3 tablespoons tahini
2 tablespoons extra virgin olive oil
1/2 ounce fresh mint
salt and pepper to taste
juice of 1 lemon
3 crushed garlic cloves
3 tablespoons tahini
2 tablespoons extra virgin olive oil
1/2 ounce fresh mint
salt and pepper to taste
juice of 1 lemon
Directions:
1.Preheat the oven to 190C. Prick the eggplanta several times with a fork.
2.Place eggplants to roast for 30-40 minutes until they are soft and the skin is blackened. Allow them to cool.
3.When cool, cut in half, scoop out all their flesh and discard the skins.
4.Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
2.Place eggplants to roast for 30-40 minutes until they are soft and the skin is blackened. Allow them to cool.
3.When cool, cut in half, scoop out all their flesh and discard the skins.
4.Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
Season to taste with salt and pepper.
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