Vegan Recipes from the Middle East by Unknown

Author:Unknown
Language: eng
Format: epub
Tags: COOKING / Vegetarian
ISBN: 9781911621676
Publisher: Grub Street
Published: 2017-07-10T00:00:00+00:00

AUBERGINE MOUSSE WITH TAHINI

BABA GHANOUSH

Preparation time: 25 minutes

2 aubergines

2 tbsp tahini

Juice of 1-2 lemons

1 garlic clove, crushed

Salt and pepper

30 g (approx.) parsley, finely chopped

1 handful of pomegranate seeds for decorating

Olive oil

1 Grill the aubergines preferably over an open flame. This chars the skin and gives the dish its typical taste. If this is not possible to do, prick the aubergines several times with a knife and bake in the oven at 200°C /400°F/ gas 6 until soft.

2 Halve the aubergines, carefully scrape out the flesh and chop up roughly.

3 Mix the tahini, lemon juice, garlic, salt, pepper and half the parsley to make a creamy sauce. Mix with the chopped aubergine.

4 Check the seasoning and add more, if necessary.

5 Sprinkle the remaining parsley and the pomegranate seeds on top and drizzle with a little olive oil.

Tip: Warm khoubiz goes well with this dish.

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