There’s a line in
Kate Richard’s “Madness: A Memoir” , “
Bliss; a cup of barista-ed coffee”.
Being an aficionado of the bean I’ll have to agree. But a bowl of this coupled with warm, home
made pitta, would have to be on
par. Due to the amount of garlic, this
is guaranteed to not only be blissful, but very healthful too. Perfect to keep the winter bugs away!
This is from Weir’s From
Tapas to Meze. Grilling or
barbequing the eggplant before hand, imparts a most desirable smoky flavour.
2 large eggplants
4 – 5 cloves of garlic
½ cup tahina
1 heaped tbs cumin
Juice of 2 lemons
1 tbs extra virgin olive oil
2 tbs freshly chopped parsley
Barbecue or grill eggplants turning till skin is blackened
(5 – 10 mins).
Place eggplants on baking tray and roast till soft at 180
degrees C , which will probably be another 15 – 20 mins. Once cooled, peel the skin.
Place the pulp in a bowl and mash or pulse in a food
processor with salt, garlic, tahina, cumin and lemon juice. Taste and adjust
for seasoning. Spread on a plate,
drizzle with oil and sprinkle with parsley.
Serve with olives and warm pitta.
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