Sunday, January 05, 2014

Roasted Eggplant Pate

This is a delicious and easy-to-make spread, made by my beautiful and gorgeous wife. It resembles some of the Baba Ganoush recipes without cumin and parsley leaves often found in the ingredients.


2 Chinese (or regular purple) eggplants
2 garlic cloves
Olive oil (3-4 table spoons)
Lemon juice  (3-4 table spoons)
Tahini (1-2 table spoons)
Salt and paper


First, score the skin of the eggplant  (without piercing the flesh) and bake until soft (roughly an hour and a half). When cool to handle, cut them in half and scoop out the flesh into a bow. Then, using immersion blender, blend with the rest of the ingredients. As an alternative, it is possible to mash the flesh of the eggplants thoroughly, then "beat in" the rest of the ingredients using a fork.

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