Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, burnt aubergines with tahini dip. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
A distinctly Middle-Eastern dip known as Baba Ghanouj with a robust flavor of tahini blending with the smoky flavor of eggplant - makes a very inviting, exotically-flavored appetizer. Simple variation of classic moutabal dip. Burnt eggplant on the stove, tahini, yogurt, olive oil, garlic, lemon juice and salt.
Burnt aubergines with tahini dip is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Burnt aubergines with tahini dip is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have burnt aubergines with tahini dip using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Burnt aubergines with tahini dip:
- Prepare 1.5 kg aubergines (4-5)
- Get 2 garlic cloves, crushed
- Take 4 tablespoons tahini
- Make ready 1 lemon
- Take Salt and pepper
- Take 1 tablespoon extra virgin oil
- Take Finely chopped parsley
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Steps to make Burnt aubergines with tahini dip:
- Heat your hob to it’s highest setting and turn the extractor fan on high. Pierce the aubergines a few times with a fork and burn the outsides turning a few times until they are completely black and soft inside
- Mix the other ingredients in a bowl. Once the aubergines have cooled slightly, run a knife lengthways through the aubergines, scoop out the flesh and roughly chop. Stir well and leave for a minimum of one hour for the flavours to come together.
Place the aubergines in a griddle pan with no oil over a medium heat, until the skin is burnt. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Add the remaining sauce ingredients and Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the. It's a simple dish of aubergines marinated in a spice rub and roasted until tender, topped with a simple yet flavoursome bulgur wheat salad and PS: If you make my aubergine with bulgur wheat and tahini, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.
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