Sunday, November 20, 2011


A delicacy from the Middle East. Aubergines or eggplants. Easy and delicious. Let’s get started.


1 eggplant
2 cloves of garlic
1 tablespoon lemon juice
1 teaspoon onion powder
¾ teaspoon freshly ground cumin
1 teaspoon parsley
Some extra virgin olive oil
Some drops of sesame oil
Some salt to taste

First we will have to roast the eggplant in the oven. Slice the eggplant and take it to a preheated oven. The temperature should be around 400ºF. Roast the eggplant for about 40 minutes. When it is done, remove the skin of the eggplant. You can remove the seeds too. Now put it in a processor along with the garlic, the lemon juice, the onion powder, the cumin and the parsley. Blend for a while and then add some olive oil. Not too much at the beginning. I prefer to use olive oil instead of tahini. It gives it a softer flavor. I prefer it like that, but you can use tahini instead of olive oil. It is up to you. Keep on blending till you get the texture you want. Add more olive oil if necessary. Finally add some drops of sesame oil. Add some salt to taste.
A perfect dip. Enjoy!

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