aubergine puree, Berenjena, ... eggplant from our garden!
All efforts have had disappointing results. Needless to inflate the bags with oranges or bread delicious smell of Kalamata in Nafplio. And to say that I insisted that they carry in their original packaging. Strictly inside the thin plastic bags, orange and black. As if the trapped air will keep the board of the heart and chills the navel. Nothing. The journey is over. Period. Unable to pass the time and space. There remains a great consolation. Great. Place cards in order of the notes of recipes that I stole here and there. Running in the garden and discover many eggplant dangling in the sun these days. Hoarding it in a perfunctory, as if the ferry to steal ... and a bit of Greece on our table!
Ingredients:
- 2 large eggplants
- 2 cloves garlic, minced
- 3 tablespoons of tahini
- 2 tablespoons lemon juice
- a handful of parsley salt
- a hint of mint
- a pinch of chili
Prick the eggplants with a fork, cut in half, salt well, put them in a baking dish and bake in the oven under the grill until the skin turns black and starts to peel off.
Peel and squeeze, put in oven for 20 minutes at 180 ° c.
Cut the flesh coarsely and smash it with all the ingredients until they become a smooth puree.
Serve cold, sprinkled with chopped parsley, accompanied by croutons and black olives.
0 comments:
Post a Comment