Recipes

Egypt Eve Recipes

Cookbook

Pope Ghannouj

Salad

Recipe detail

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Ingredient list

3 medium eggplant turkey
1 onion medium
2 tbsp lemon juice
2 / 1 cup sesame paste
2 / 1 cup warm water
4 tablespoons yogurt large
4 tablespoons olive oil

Preparation

- Preheat oven at a temperature of 180 degrees Celsius.
- Wash and dry eggplant and clipped in various places by the Party to a sharp knife.
- Rub the eggplant and onion with a little oil and stacks the sheets and placed in the oven for 30 minutes or until full maturity.
- Put the eggplant is hot in the plastic bag and wrapped tightly and leave for a few minutes, then cut the green part of it with a knife pressed to get rid of the outer shell removed easily with the largest amount of sowing.
- Mashed eggplant with a fork with the addition of lemon juice so it does not change its color and set aside, cut into small pieces, grilled onions.
- Reduce tahini with warm water in a deep bowl and add yogurt and 3 tablespoons of olive oil and season with salt and pepper.
- Add the eggplant and cut onions into tahini mixture, stirring until the homogeneous components.
- When you apply decorated with olive oil, pomegranate and lemon slices and parsley.

For garnish
Pomegranate love
Slices of lemon
Parsley, minced