Quizzes & Puzzles2 mins ago
Anybody Got A Simple Aubergine Dip Recipe?
11 Answers
Its something ive always wanted to make. All the recipes ive seen insist you use an oven, thats out, cuz i havent got one now.
Thanx in advance
Thanx in advance
Answers
Best Answer
No best answer has yet been selected by piggynose. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.You can microwave the aubergine until it is cooked, soft. Wait until it's cool, peel off the skin and it whizz in the liquidiser or similar with a bit of garlic, tahinna paste, salt and a bit of lemon juice. You could add chopped parsley or coriander. Even a bit of cumin. I make it quite often, everyone enjoys it, even my 4 and 8 yr. old granchildren.
1 aubergine
1 lemon
garlic
tahini
sea salt
1
Prick the eggplants all over with a fork, put on a plate, and cook in the microwave on high for 6–10 minutes, depending on the power of the machine. You will know when the vegetables are done when they are tender to the touch and the skin has changed colour from deep purple-black to purple-green-brown.
2
Allow the eggplants to cool, then peel while you cook the garlic. The eggplant skin will come away easily, like an orange peel. Put the garlic on a plate and cook in the microwave very quickly, about 1 minute. You will know when it’s done when the kitchen is filled with the sweet aroma of garlic. Don’t let it overcook, or it will shrivel into nothing.
3
Allow the garlic to cool and then squeeze the bulb from the skin.
4
Mash the eggplant and garlic together, then whizz with the tahini, lemon juice, salt, and finally the olive oil. Whizz until it has become a thick puree/dip.
1 lemon
garlic
tahini
sea salt
1
Prick the eggplants all over with a fork, put on a plate, and cook in the microwave on high for 6–10 minutes, depending on the power of the machine. You will know when the vegetables are done when they are tender to the touch and the skin has changed colour from deep purple-black to purple-green-brown.
2
Allow the eggplants to cool, then peel while you cook the garlic. The eggplant skin will come away easily, like an orange peel. Put the garlic on a plate and cook in the microwave very quickly, about 1 minute. You will know when it’s done when the kitchen is filled with the sweet aroma of garlic. Don’t let it overcook, or it will shrivel into nothing.
3
Allow the garlic to cool and then squeeze the bulb from the skin.
4
Mash the eggplant and garlic together, then whizz with the tahini, lemon juice, salt, and finally the olive oil. Whizz until it has become a thick puree/dip.
As Sam said, Microwave.
http:// www.not yourmot herscoo kbook.c om/the- microwa ve-midd le-east ern-egg plant-d ip/
http://
https:/ /www.bb cgoodfo od.com/ recipes /531673 /smoky- aubergi ne-dip- and-bar becued- poppadu ms
This one suggests using a barbecue
This one suggests using a barbecue
-- answer removed --
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.