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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Very tasty appetizer. Healthy, nutritional and filling. Ingredients:
3 medium size eggplants 500-600 gramas each |
3 lemons, juice extracted |
1 cup sesame butter (tahini) |
3 cloves garlic crushed well. |
1 tea spoon salt |
1/2 cup yogurt |
1/2 cup parsly |
5 green olives |
5 calamata olives |
1 tea spoon paprica |
1 tea spoon red chilli powder |
4 table spoons pure vergin olive oil |
Directions:
1. Grill the eggplans with skin on stove top or barbeque grill. Rotate untill all skin is burned
2. Let cool at room temperature and then peel and remonve all burned skin. Mash or chop the inside of the eggplant with a fork or kitchen knife. Add garlic and mix well.
3. Mix Sesame butter (Tahini) with the lemon extract, add salt, yogurt mix.
4. Add the eggplant mix to the sesame butter/yogurt mix. Mix well. add a bit of water to adjust consistensy of the dip. It should hold like spread cheese.
5. Spread the mix on a round flat plate (25-30 cm in diameter). wipe clean the edges.
6. Decorate the outer edges of the dip with the green and calamata olives, adding one black and one green olive at equal distance around the plate on top of the dip. Add one black olive in the middle of the plate.
7. Mix the paprica with the red chilli powder and sprinckle some between the olives.
8. Add the extra virgin olive oil in the middle of the plate.
9. Serve with toasted pita bread
10. Enjoy
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