![]() Note: refrigerating for a few hours or overnight before garnishing with olive oil and parsley will allow flavors to develop more fully. Heap the Babaganoush into a serving bowl, garnish with reserved 1 tablespoon extra virgin olive oil and parsley and serve. Once mixture is homogeneous, add to eggplant pulp and mix thoroughly, seasoning with extra lemon juice and salt as desired. ![]() In a small bowl, stir together lemon juice, tahini, garlic, 1 tablespoon of the olive oil, parsley and salt & pepper to taste. Remove eggplant pulp from strainer, chop finely and put into a bowl. Place into strainer and press to remove any additional liquid. The eggplant needs to be completely soft – it should look rather “overdone” and collapsed inward.Īllow to cool, slice, lengthwise and scoop out the flesh. Place into an oven proof dish and bake in the preheated oven for 20-30 minutes. The more charred the skin, the smokier the flavor will be. Char eggplants over a flame or under broiler until skin is charred all around. Prick all sides of the eggplant with the tines of a fork (to make sure steam can escape while it’s roasting). Optional: ¼ cup chopped Peloponnese Flame Roasted Sweet Peppers Try this super yummy easy-to-prepare homemade version!ģ tablespoons fresh lemon juice (adjust amount to taste)ģ tablespoons chopped parsley (plus some for garnish)
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |