Food Wine Sleep

Ingredients List

300 g (10 oz) eggplant pulp
60 g (2 oz) Tahini
60 g (2 oz) tomato, de-seeded, diced finely
1 tablespoon flat parsley, chopped
20 ml (2/3 fl oz) lemon juice, fresh approximately 1 ½ pc lemon
10 g (1/3 oz) onions chopped finely
1 pc garlic clove, chopped finel
40 ml (1 1/3 fl oz) virgin olive oil
sea salt
white pepper from the mill
sprigs of mint for decoration

Recipe Description

A delightful dip, which holds it's own without needing to be part of the Mezzeh (Please also see the recipe and description of Hummus in this category) Perfect on grilled Bruschetta, or with savory crackers, Lavosh or crisp Papadums.

Method Description

In order to achieve 300 g (10 oz) of eggplant pulp, use approximately 500 g long, Naples or Asian type eggplants.
With a small fork, pierce the eggplants on several places and then grill them over open fire until they are well soft and lightly charred on the outside.
Dip in ice water for just a few seconds, cut them lengthwise in half and scoop out the inner pulp with a spoon. Set a side and chill well.
Chop the eggplant pulp to the desired fineness and ½ he virgin olive oil and all other ingredients.
Season with the sea salt and pepper form the mill to taste.
Dress into the serving dish and drizzle with the remaining virgin olive oil just before serving.