murphyscreek
Veteran
Simple but tasty....
Recipe
Ingredients
2 very large, 3 large, or 4 medium eggplants (aubergine)
10 cloves garlic
3/4 cup olive oil
3 tbsp tahini
Juice of 1 lemon
1 tsp sea salt
Pinch of paprika for garnish
Finely chopped mint leaves for garnish
Method
Take a metal skewer and poke several holes in to each eggplant. Grill over charcoal, turning occasionally, for approx. 45 minutes, closing lid for last 15 minutes or so. Meanwhile, simmer whole garlic cloves in olive oil on a low heat till softening. Once done reserve the oil. Place the eggplant flesh (discarding skin), confit garlic cloves, tahini, lemon juice, and salt in a food processer and blend till reasonably smooth. Then, whilst still processing, slowly drizzle in around 3 tbsp of the reserved garlic flavoured olive oil. Place in an appropriate dish, and garnish with a little more of the garlic oil, a few pinches of paprika, and chopped mint leaves. serve with toasted Lebanese bread.
View: https://youtu.be/twnqw1W6BPw
Recipe
Ingredients
2 very large, 3 large, or 4 medium eggplants (aubergine)
10 cloves garlic
3/4 cup olive oil
3 tbsp tahini
Juice of 1 lemon
1 tsp sea salt
Pinch of paprika for garnish
Finely chopped mint leaves for garnish
Method
Take a metal skewer and poke several holes in to each eggplant. Grill over charcoal, turning occasionally, for approx. 45 minutes, closing lid for last 15 minutes or so. Meanwhile, simmer whole garlic cloves in olive oil on a low heat till softening. Once done reserve the oil. Place the eggplant flesh (discarding skin), confit garlic cloves, tahini, lemon juice, and salt in a food processer and blend till reasonably smooth. Then, whilst still processing, slowly drizzle in around 3 tbsp of the reserved garlic flavoured olive oil. Place in an appropriate dish, and garnish with a little more of the garlic oil, a few pinches of paprika, and chopped mint leaves. serve with toasted Lebanese bread.
