Description
Here's another recipe for "popular Israeli cuisine." Eggplant prepared this way, very good for a picnic. When breathing hot grill, when the sea of all kinds of meat when poured 100g. and warm company. But on the street the rain, cold, damp, all sit at home, and the soul demands a holiday and a little something extra from the summer soul-she's so... So-to deny the soul? No, especially because we have already prepared tahini. And as a separate dish each eggplant very good, without any mental suffering. Well, are you going to cook?
Ingredients
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Eggplant
1 piece
-
Yogurt
3 Tbsp
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Garlic
1 tooth
-
Salt
1 pinch
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Black pepper
-
Olive oil
-
Seasoning
-
Eggplant
1 piece
-
Paste tahini
1 Tbsp
-
Lemon juice
1 tsp
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Olive oil
1 tsp
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Zira
1 pinch
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Salt
1 pinch
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Black pepper
1 pinch
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Water
-
Greens
-
Pine nuts
Cooking
That's all we need.
Bake the eggplant. If we're out by the grill, it's simple - put them on the grill, from time to time tossing and turning. Our task is not to let them burn. But we are at home, and that means we have 2 options. 1 - put the eggplant in a refractory form and bake in the oven at 200°C heating, 30 minutes.
2 - of course, there are special tools, but we do is simple: spread the eggplant on a long fork,
turn on the gas and held over the fire from time to time to turn the eggplant. Smoke will not, but it will turn out with the smell and flavor of smoke.
Fry it until the color changes and the appearance of small vesicles on the skin, followed by their transition into podgorelec.
It's okay, there's this salad from Romanian Jews, in which the pieces of the "burnt" skins should be. On the background of the photo to the correct plugs. Towards the end of cooking, add another supporting the plug from the opposite edge.
While the eggplant are cooked, make sauces to them. Yogurt sauce: mix yogurt with salt, pepper, and crushed garlic.
Thenavy sauce: mix the basic tahini with lemon juice, olive oil, salt, pepper, cumin and slowly add water (little at a time). The consistency should be like very thin yogurt.
Eggplant ready. Take them out on a Board and cut along the upper side, in the middle. Deploy as a book. Eggplant from the oven will be very gentle and soft in taste and texture and the skin it will have to be separated, Recalling a plate for pulp.
Eggplant with fire be down tight and the skin is separated worse.
You can cook both the eggplant on one of the selected ways, but I if do at home, I cook both. Similarly, about the sauces: it does not matter which of the eggplant which sauce to put. But I prefer this baked sauce of tahini, fried on sauce of yogurt. Lay sliced eggplant on a plate.
Put gently, they sauces. Yogurt sprinkled with Zatar (as its salt).
And drizzle with olive oil.
Thenavy sprinkle with chopped herbs and pine nuts.
All. Serve with bread and some without bread or meat, to the potatoes as a separate dish.
The one from the oven, can be easily cut with a knife, without damaging the skins. The one with the fire, is superimposed with a spoon, and a little wickrema separating the pulp from the skins, although she tries to break and "embers" to get to the dish. But, as I said, threat to life, this is not observed. It is clear that a small/acceptable amount. I as doctors are saying.
If suddenly left the eggplant with tahini (if you are on a picnic, he will not remain, many do not, but hypothetically), to separate the flesh from the skins, chopped with a knife right in the plate/bowl.
You can add kinologa sauce, mix and eat, or bread, or crackers dried or dried (you can directly on the grill) pita. Pita we do already know.
And let you be delicious!
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