Ingredients :
- 3/4 cup olive oil, plus more for brushing vegetables
- 2 eggplants cut lengthwise in half
- to taste Salt
- 1 red onion cut into quarters leaving stem intact
- 4 cloves garlic unpeeled
- Juice of one lemon
- 2 tbsp tahini
- 1 tsp ground sumac
- 1 tbsp ground marjoram
- 1 tbsp chopped parsley
Method :
- Heat a grill pan over high heat
- Brush olive oil over both sides of the eggplants, and sprinkle with salt
- Place the eggplant cut side down on the grill and cook for 5 min. Turn and cook on the skin side for 5 min
- Brush the onion and garlic with olive oil and place on the grill. Turn the eggplant once more and cook everything until soft, about 10 min
- When the eggplants are cool enough to handle, scrape the flesh from the skin.
- Sqeeze the garlic pulp from their skins into a blender. Add all other ingredients except parsley. Blend until smooth.
- Transfer to a bowl top with parsley and season with salt
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