Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 67

This is another Middle-Eastern classic, which appears under various names (baba ganoush is one) and with variants of ingredients in different countries. Charring the aubergines (eggplants) is essential for the flavour of this dish. Suitable for a dinner party.

4 small or 2 large (about 900g/2 lb)

aubergines (eggplants)

3 cloves garlic

2 tbs tahini

Juice of 2 lemons

As required sea salt

As required freshly ground black pepper

3 tbs finely chopped parsley

1) Prick the aubergines (eggplants) all over with a fork. Place them under a hot grill (broiler) and grill (broil) them, turning when necessary, until they are thoroughly charred on all sides (a fork should pierce right through them with no resistance). An alternative method is to bake them in a very hot oven 450°F/230°C/Gas Mark 8 for about an hour. This is obviously the longer and more costly method in fuel, but the grill (broiler) method works best for small aubergines (eggplants) and the oven for large ones.

2) Rinse the aubergines (eggplants) under cold water and peel the charred skins off. (This does not have to be done immediately; if preferred they can be left to cool first.)

3) Chop the aubergine (eggplant) flesh. Chop the garlic. Put both into the liquidizer along with the tahini, lemon juice, salt and pepper. Blend thoroughly.

4) Stir the parsley in last. Serve either chilled or at room temperature.