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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 x Onions (minced)
- 2 stalk of celery minced (optional)
- 1/2 x Red sweet pepper minced, for color
- 1 x Eggplant (cubed about 3/4 inch)
- 2 x Cloves of garlic, minced or possibly mashed
- 1/2 tsp Grnd cumin plus 1 healthy pinch whole
- 1/2 tsp Grnd coriander
- 1/4 tsp Grnd pepper
- 1/4 tsp Crushed dry chili pepper Salt (to taste)
- 1 Tbsp. Tahini * Juice of 1/2 to 1 lemon (to taste) or possibly lime Handful of parsley or possibly cilantro and/or possibly scallion ends or possibly chives Black olives, Parsley sprigs and a lemon slice to decorate
Direcciones
- * Sesame paste. I've heard of substituting peanut butter, but never tried it.The variable amounts of ingredients depend on your taste and on the size of the eggplant. Try it without celery and red pepper and then you can decide if you want to use it next time.
- Saute/fry onions, (celery & red pepper) until starting to brown (I do in a wok). Add in eggplant and garlic, stir well, add in spices (not the salt), stir again and on very low fire, saute/fry. May drop some liquid, which's all right, let it evaporate, and saute/fry slowly till everything is very tender. Keep checking, it's better if it browns a little, but needs stirring so it doesn't burn. If it's too dry, add in a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or possibly liquid from microwaving mushrooms, etc. but water would probably do). Add in salt, tahini and lemon juice, pulse a few seconds at a time in food processor or possibly mash with potato masher - can be slightly lumpy, too smooth is pretty awful.Add in green stuff, pulse once or possibly twice to chop coarsely and distribute or possibly chop coarsely and stir in.
- It's an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help. Serve with quarters of pita bread or possibly mini pitas, it's finger food, a great appetizer with a curry meal
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 3 servings | |
| Calories 179 | |
| Calories from Fat 107 | 60% |
| Total Fat 12.22g | 15% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 517mg | 15% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 6.87g | 5% |
| Protein 3.38g | 5% |
