| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury7 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Aubergine; (8oz) |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Tahini |
| 125 |
g |
Low fat natural yogurt; (4oz) |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Freshly chopped parsley |
|
|
Salt and pepper |
|
|
Chopped parsley to garnish |
INSTRUCTIONS
For a traditional smoky flavour, grill the aubergine over a hot
barbecue.
Alternatively, hold the aubergine over a gas flame with a long handled
fork, or put it under a gas or electric grill.
Grill the aubergine for about 20 minutes, turning to cook evenly,
until the skin has blistered and blackened. When cool enough to
handle, peel the skin away from the aubergine flesh in a blender or
food processor with the remaining ingredients (except the parsley for
garnishing).
Blend to a smooth puree. Spoon the puree into a serving dish and
garnish with the parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: If only you knew . . .”