Ingridents:
2-3 medium eggplants.
1/2 cup plain yogurt
2 tbsp. tahini (tahina)
1/3 cup lemon juice
2 garlic cloves, finely minced.
3 tbsp. olive oil
salt
ground black papper
Recipe:
1- Preheat oven to 200 c.
2- cut the eggplants into halves.
2-3 medium eggplants.
1/2 cup plain yogurt
2 tbsp. tahini (tahina)
1/3 cup lemon juice
2 garlic cloves, finely minced.
3 tbsp. olive oil
salt
ground black papper
Recipe:
1- Preheat oven to 200 c.
2- cut the eggplants into halves.
3- Place on lightly oiled baking sheet and bake40--45 minutes until completely soft.
4- let to cool
5- Scoop out the insides
6-Add all remaining ingredients except olive oil,
and puree in food processor.
7- Cool.8-Top with olive oil before serving.
Serve with pita bread, Greek olives and tomatoes.
5 comments:
I think we have the same food processor. It´s a Braun, right?
yeah, it's a Braun. wooow what a small world!
hey there,just some tips for the eggplants:u need to get a smoky taste,so I suggest u should try to wrap them in aluminium foil and grill them on the burners!and i guess u got mixed up with the quantities,it should be 2 spoons of yogurt and 1/2 cup of tahina. I add some cumin and never seen alshawam adding pepper(by the way i've lived in Syria for 5 years).
i forgot ,during the pomegranate season ,the damascen garnish the mtabal with some grains! it's a pleasure for the eyes and the buds!
no i didn't get mixed up, it's the way i like it, cuz the qty. really depends on your taste, i prefer more yogurt and less tahina.
thanks for your tips, and your notes are always welcomed!
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