Margi Cintrano
Washing Up
This is a very common appetiser, similar to Hummus, however, the main ingredient is not chickpeas, it is aubergine or eggplant.
In Egypt it is called Babaganouj and in Morocco, it is called Moutabal and in Spanish it is called Puré de Berenjena.
Eggplant and Sesame Tahine Dip:
2 eggplants sliced vertically in half
4 cloves of minced garlic
2 tblsp fresh lemon juice
1/4 cup Sesame Tahine paste
1 tblsp olive oil
a pinch of cumin
a pinch of salt
minced fresh mint leaf or parsley
smoked paprika for garnish
1) preheat oven to 190 degrees centig and grill on broiler the eggplants until tender 25 mins or so
2) in the meantime, prepare the other ingredients in a large bowl, for the food processor or blender ( except the olive oil and paprika and mint or parsley )
3) spoon out the eggplant pureé in the processor
4) season
5) blend well to a coarse paste and drizzle the olive oil very slowly in the dip ... keep coarse and thick.
6) put on serving platter
7) make a well in center of the dip and place olive oil
8) sprinkle with smoked paprika and mint leaves minced or parsley
9) serve with Pita Bread and a glass of Rosé or Riesling or Greek white wine from Santorini or Prosecco or Cava
Enjoy,
Margi.
In Egypt it is called Babaganouj and in Morocco, it is called Moutabal and in Spanish it is called Puré de Berenjena.
Eggplant and Sesame Tahine Dip:
2 eggplants sliced vertically in half
4 cloves of minced garlic
2 tblsp fresh lemon juice
1/4 cup Sesame Tahine paste
1 tblsp olive oil
a pinch of cumin
a pinch of salt
minced fresh mint leaf or parsley
smoked paprika for garnish
1) preheat oven to 190 degrees centig and grill on broiler the eggplants until tender 25 mins or so
2) in the meantime, prepare the other ingredients in a large bowl, for the food processor or blender ( except the olive oil and paprika and mint or parsley )
3) spoon out the eggplant pureé in the processor
4) season
5) blend well to a coarse paste and drizzle the olive oil very slowly in the dip ... keep coarse and thick.
6) put on serving platter
7) make a well in center of the dip and place olive oil
8) sprinkle with smoked paprika and mint leaves minced or parsley
9) serve with Pita Bread and a glass of Rosé or Riesling or Greek white wine from Santorini or Prosecco or Cava
Enjoy,
Margi.