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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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extra light, gluten-free, lactose-free super delicious eggplant pate or dip. Depends how you like it. It's great fat-free appetizer:) Ingredients:
4 round eggplants (large) |
1 clove garlic |
1 tbsp white tahini |
1 tbsp balsamic vinegar |
25 g of corn oil |
salt chili powder (i omit the last one) |
Directions:
1. Place the eggplants on the baking sheet covered with baking paper, brush with a little oil and cook in oven at 200 degrees for about 30 min., taking care to turn around from time to time by all sides. Once ready leave to cool.
2. Remove the peel and divide into 4 parts.
3. Remove the seeds inside with a teaspoon. Transfer the pulp into the food processor and add the rest of the ingredients, add the remaining oil and blend to reduce into puree consistancy.
4. Transfer the cream into the serving dish or bowl, cover with a plastic wrap and refrigerate at least 1 hour.
5. Sprinkle with some toasted sesam seeds right before serving if desired.
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