Ingredients
- 2 -3 very ripe black aubergines
- 1/2 red onion
- lemon to taste
- salt to taste
- 50 ml of sunflower oil
- one sheet of tin foil
Method
Pre heat your oven grill to 220 Celsius
Use a fork to make wholes in the aubergine
Put them on the tin foil and place 10 centimeters under the hot grill
Turn them a couple of times to roast evenly all around
Take out after 20-25 minutes
Place them on a wooden plate and slice them open sidelong
Tilt the wooden plate a bit so that the bitter juice can run out
Leave them for 10 minutes to rest
Squeeze them a bit so that they loose as much juice as possible
I use a wooden knife to chop the aubergine very finely If you don't have that, just use your food processor to mix for a few seconds.
Add salt, pepper and the grinded onion and mix.
Add the oil slowly as into a mayonnaise until the composition gets silky and smooth.
Taste and add more salt or lemon juice if you like.
Eat on bread with tomato salad or as a dip.
EET SMAKELIJK!
No comments:
Post a Comment