 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes. Ingredients:
2 large eggplants |
juice of 1 lemon |
1 tablespoon ground cumin |
1 garlic clove, chopped |
1 1/2 tablespoons olive oil |
salt and pepper, to taste |
1 tablespoon finely chopped parsley |
1 cup tehina , if desired |
Directions:
1. Char eggplants over gas flames until soft, then allow to cool. Peel the eggplants and let them drain in a sieve. Peel the eggplants and let them drain in a sieve. Purée the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
2. Transfer to a bowl and stir in chopped parsley. Add tehina if you like.
3. Memories of a Lost Egypt: Reminiscences and Recipes Clarkson N. Potter
|
|