Happy Monday family and friends,
I MUST confess and share with you all how much I love this beautiful, tasteful, mouthwatering,flavorful,tasty, elegant, sophisticated, delicious, royal, and heavenly vegetable, EGGPLANT :)
So much to create with this royal vegetable and today I have prepared a simple easy appetizer and gave it a new name,"Ginger Mint Eggplant" OR "Ginger Mint babaplant".
Ingredients:
1 1/2 eggplant
1/2 pomegrante (deseeded)
1/2 squeezed lemon
1 inch mashed fresh ginger
1 mashed garlic
Salt
4 tbsp tahini paste (sesame paste)
2 tbsp water
One handful fresh chopped mint leaves
Drizzle of olive oil
2 cups vegetable oil for frying
Pita bread
Preparation:
Grill or bake one whole eggplant with skin on *For baking, with a knife poke couple of holes in the eggplant. Bake at 400 degrees F for an hour/inside mushy and soft.
In the meantime, heat vegetable oil
With skin on, cut half the eggplant into small cubes
Place in a colander. Add pinch of salt
Fry the eggplant
Remove from heat. Place on a paper towel to drain. Set aside
Deseed half of the pomegranate. Set aside
In a bowl, place lemon juice, ginger, garlic, pinch of salt, tahini, and water. Use a mallet to mix all ingredients.
Remove the eggplant from the oven. Let cool
Peel the eggplant and then add it to the ginger tahini bowl. Mash with the wooden mallet. Add the fresh mint. Mix
Serve eggplant in a platter. Arrange the fried cubes of eggplant on top. Garnish with pomegranate seeds or parsley with a drizzle of olive oil.
Use your fingers, your pita, and enjoy
Sahtein
I MUST confess and share with you all how much I love this beautiful, tasteful, mouthwatering,flavorful,tasty, elegant, sophisticated, delicious, royal, and heavenly vegetable, EGGPLANT :)
So much to create with this royal vegetable and today I have prepared a simple easy appetizer and gave it a new name,"Ginger Mint Eggplant" OR "Ginger Mint babaplant".
Ingredients:
1 1/2 eggplant
1/2 pomegrante (deseeded)
1/2 squeezed lemon
1 inch mashed fresh ginger
1 mashed garlic
Salt
4 tbsp tahini paste (sesame paste)
2 tbsp water
One handful fresh chopped mint leaves
Drizzle of olive oil
2 cups vegetable oil for frying
Pita bread
Preparation:
Grill or bake one whole eggplant with skin on *For baking, with a knife poke couple of holes in the eggplant. Bake at 400 degrees F for an hour/inside mushy and soft.
In the meantime, heat vegetable oil
With skin on, cut half the eggplant into small cubes
Place in a colander. Add pinch of salt
Fry the eggplant
Remove from heat. Place on a paper towel to drain. Set aside
Deseed half of the pomegranate. Set aside
In a bowl, place lemon juice, ginger, garlic, pinch of salt, tahini, and water. Use a mallet to mix all ingredients.
Remove the eggplant from the oven. Let cool
Peel the eggplant and then add it to the ginger tahini bowl. Mash with the wooden mallet. Add the fresh mint. Mix
Serve eggplant in a platter. Arrange the fried cubes of eggplant on top. Garnish with pomegranate seeds or parsley with a drizzle of olive oil.
Use your fingers, your pita, and enjoy
Sahtein