Monday, February 23, 2009
I made this yummy and luscious eggplant dip yesterday morning, so that I can have it with some flat bread while watching the Academy Awards' Oscar Red Carpet show. It's so nice to watch all the stars dolled up for this prestigious event. Most of them look pretty outstanding! Looks like the one shoulder strap outfit is making a come back this year! I have a couple of the one shoulder tops and a dresses too. I'm so excited, I'll definitely get them out and wear them soon:)
Oops! Looks like I am getting distracted here. Anyway, I have also baked some chicken wings and I'll get around to post them tomorrow morning. Well, have a good week ahead!
6 Medium-Sized (700-750 g) Eggplants (Aubergines)
5 Cloves of Garlic
3/4 to 1 Lemon, juiced
1 tsp Cumin
1/4 tsp Cayenne Pepper
2 Tbsp Tahini (Sesame Paste)
2 Tbsp Flat Leaf Parsley, chopped
1/4 of Red Onion, finely chopped
1 1/2 Tbsp Extra-Virgin Olive Oil
Sea Salt to taste
Preheat the oven to 205˚C (400˚F). Clean and dry the eggplants. Pierce the eggplants with a skewer or toothpick all over, and place on a baking tray together with the garlic. Baked in the oven for about 40 to 45 minutes or until the eggplants are soft. Peel the eggplant skin off and reserved all the pulps.
Combine the eggplant pulps, garlic, lemon juice, Tahini, olive oil, sea salt and process in a food processor until smooth. To serve, spread the eggplant mixture on a small plate, top with cayenne pepper, onion, Parsley and drizzle some olive oil. Or you can just mix everything up! Serve them with some warm pita bread or any flat bread.