INGREDIENTES:
- 2 berenjenas
- 1 diente de ajo
- 2 cucharadas de aceite de oliva
- 1 cucharadita de comino
- 1/2 cucharadita de tahine (opcional)
- Sal
Todo lo que tenemos que hacer es lavar las berenjenas enteras y ponerlas en un plato, sin secarlas, con un poquito de agua en el fondo y meterlas al microondas unos 6-7 minutos. El tiempo dependerá del tamaño de estas pero cuando las toqueis y veais (sin quemaros) que cede con facilidad ya estarán.
Partid las berenjenas por la mitad y esperad a que se enfríen un poco. Cuando estén templadas, con una cucharita vaciad la carne y ponedla en el vaso de la batidora. A esto agregadle el ajo, el aceite de oliva, la sal, el tahine y el comino y batidlo con la batidora hasta que obtengais una crema ligera.
Ponedlo en un plato y decorad con un poco de pimentón, un poquito de comino y un pelín de aceite.
____________________________________________________________I must admit I'm a big eggplant fan. As a kid, I had problems eating eggplants, but now I only have no problems eating them but I love them. This is a slight variation over the mediterranean dish called babaganoush or mutabal. It's a slight variation because the mentioned disehes are usually made with grilled eggplant which has a caracteristic smoked taste and in this case we will be using microwave, so it will have a much softer taste. By the way, it's great to eat it with pita bread, mexican tortillas, chips... and it's also very quick to prepare.
INGREDIENTS:
- 2 eggplants
- 1 garlic clove
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon tahine (opcional)
- Salt
All we've got to do is rinse the whole eggplants and put them in a plate, without drying them, and a bit of water into the microwave for 6 or 7 minutes. The time will depend on the size and tipe of eggplant, but once you touch them (beware not to burn) and you feel they are soft, they will be ready.
Cut them longwise in half and let them cool. With a teaspoon take the meat and put it in the blender vase. Add the garlic, olive oil, salt, tahine, cumin and blend slightly until you obtain a light cream.
Serve and decorate with a pinch paprika, a pinch of cumin and a bit of olive oil.
Cut them longwise in half and let them cool. With a teaspoon take the meat and put it in the blender vase. Add the garlic, olive oil, salt, tahine, cumin and blend slightly until you obtain a light cream.
Serve and decorate with a pinch paprika, a pinch of cumin and a bit of olive oil.
2 comentarios:
Esta me la apunto también! El otro dia me regaló el portero un par de berenjenas y las hice rellenas, muy ricas. Bueno después de este marujilcomment total, te mando besitos y enhorabuena por seguir con el blog, es genial!!
Jajajaj.. momento mari total! :P.
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