11 August 2009|
A delicious snack or accompaniment... BETEAVON means good appetite in Hebrew.
1kg of Eggplant
150gr of raw hulled tahini
2 teaspoons of salt
Juice from 1 lemon and about 25gms peeled garlic
• Take the eggplant and roast it on the gas stove’s flames, keep rotating until the eggplant is soft all around.
• As soon as it’s ready, put the eggplant in a sealed container for about half an hour. Then take it out of the container, cut it open and scoop out the flesh with a tablespoon, without any of the skin.
• Put the eggplant in the fridge to cool. When cold enough get all the other ingredients and blend together in a food processor or handheld blender. You can blend to your desired texture
• Serve with olive oil and chopped flat parsley as garnish
Tip… lay silver foil on stove before roasting the eggplant to avoid a big clean-up, because it will drip heaps!