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| Chef | |
| Submitted | April 28th 2009 |
| Cuisine | Turkish |
| Category | Appetizer |
| Level | Intermediate |
| Servings | 8 |
| Rating |
Ingredients
2 large aubergines
2 Cloves garlic
1/2 Teaspoon fine salt
2 Tablespoons lemon juice (fresh)
2 Tablespoons tahini
Pinch cumin
Pinch white pepper
2 Tablespoons natural yoghurt
1 Tablespoon extra virgin olive oil
Handful flat leaf parsley
Delicious aubergine dip, can serve as a starter with pitta bread or as part of a mezze plate.
Directions
Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally until the skin blisters and blackens all over. When cool, peel off the skin and leave the aubergine flesh in a colander to drain off any excess liquid
Pound the garlic and salt in a pestle and mortar until smooth. Transfer to a food processor. Add the aubergine flesh, tahini, cumin, yoghurt and lemon juice. Blend until smooth.Season. Transfer to a bowl, drizzle with olive oil, sprinkle with parsley and serve
Pound the garlic and salt in a pestle and mortar until smooth. Transfer to a food processor. Add the aubergine flesh, tahini, cumin, yoghurt and lemon juice. Blend until smooth.Season. Transfer to a bowl, drizzle with olive oil, sprinkle with parsley and serve