Practical Method to Homemade Extraordinary Burnt aubergines with tahini dip
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To cook an extraordinary Burnt aubergines with tahini dip, here are the components required:
- Use 1.5 kg of aubergines (4-5).
- Prepare 2 of garlic cloves, crushed.
- Take 4 tablespoons of tahini.
- Take 1 of lemon.
- Provide of Salt and pepper.
- You need 1 tablespoon of extra virgin oil.
- Use of Finely chopped parsley.
After readying the ingridients, now you are good to cook your tasty Burnt aubergines with tahini dip by following the instructions below:
- Heat your hob to it’s highest setting and turn the extractor fan on high. Pierce the aubergines a few times with a fork and burn the outsides turning a few times until they are completely black and soft inside.
- Mix the other ingredients in a bowl. Once the aubergines have cooled slightly, run a knife lengthways through the aubergines, scoop out the flesh and roughly chop. Stir well and leave for a minimum of one hour for the flavours to come together..
When I was in Jordan, I tried many delicious Levantine and Middle Eastern food. To cook the aubergines: pierce the aubergine a few times. Burnt aubergine with tahini, cucumber and pomegranate Yotam Ottolenghi's burnt aubergine with tahini, cucumber and pomegranate. Photograph: Louise Hagger for the Guardian. Ottolenghi's Burnt Eggplant w/Pomegranate and Tahini (v/gf) Adapted from Plenty by Yotam Ottolenghi.
Recipe : Burnt aubergines with tahini dip
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step by step to make Burnt aubergines with tahini dip
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