Serves three:
Ingredients:
For the Baba Ghanoush
3 medium-sized eggplants
4 tablespoons of tahini (preferably home-made)
1 lemon; juiced
4 tablespoons of extra-virgin olive oil; reserve 1 tablespoon for garnishing
5 garlic cloves; minced
Sea salt to taste
Ground cayenne pepper to garnish
For the Jatjiki
350g organic yogurt
1 garlic clove; minced
½ of a small-sized red onion; minced
½ of a medium-sized cucumber; peeled in alternative longitudinal patterns and then grated
1 teaspoon of dried mint
1 teaspoon of extra-virgin olive oil
Juice of a lemon wedge
Sea salt and freshly ground black pepper to taste
A few fresh mint leaves to garnish
Preparation:
Making the Baba Ghanoush
Roast the eggplants in the oven at 230°C for 60 to 75 minutes, or until the pulp becomes soft. Let it cool down for sometime. Transfer to a blender without removing skin. Add tahini, olive oil (3 tablespoons only), lemon juice, garlic and salt to the blender and blend to a smooth texture. Transfer into a bowl and garnish with cayenne pepper and the remaining olive oil before serving.
Making the Jatjiki
Excluding the fresh mint leaves, mix all ingredients in a bowl. Garnish with the fresh mint leaves before serving.
Enjoy with bread and salad!
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