Moroccan aubergine
7. September 2012
So this is a great good that does not take too much time. It can be a charming appetizer or light meal.
Moroccan cuisine is amazing, I enjoy the spectrum of tastes with which she plays with absolute ease.
In the recipe, I use the tahini paste, which is commonly available in health food stores, it's actually a sesame seed paste known to the whole of the Balkans and North Africa. Used for example in humorous hummus ...
Postup
Preheat the oven to 200 ° C. Spread aubergine, cut longitudinally, and cut across the pulp of each half as shown in the picture (try not to cut the skin). Push the pulp part and place on a clean cloth or stronger napkin by cutting it down for about 10-15 minutes.
Brush with oil to cut and bake until lightly glowing and the pulp is not softer.
In the meantime, lightly season the sesame seeds on a clean pan in gold and allow to cool. Prepare the tahini dressing, mix the ingredients in a smooth emulsion with a bar blender. Tahini is a very thick paste, so the mixture should be diluted with water to achieve a consistency of the emulsion or dressing ... It is likely that you will not use this dressing whole, but can not be mixed in smaller quantities, but can be stored in the fridge for a few days.
When the aubergines are baked in soft, make cheese over them and cook for a short time in the oven.
And you can serve! On the big plate, create a nest of lettuce, beside half aubergines, sprinkle with dressing, sprinkle sesame seeds and chilli, mint and side a piece of lemon. For me poetry!
