4 eggs
tahini
smoked paprika
vinegar or lemon juice
Roast the whole aubergines in a very hot oven, under the grill. Let the skin burn. Turn them once so they cook evenly and go completely soft. Allow at least 45 min. Split the skin and scoop out the flesh into a colander, and let it drain. Meanwhile hardboil the eggs for 10 min. Slice them and take out the yolks. Coarsely chop the whites. Put them into a large mixing bowl with the cooked aubergine and several giant spoonsful of tahini. Mash it all up and season with salt, pepper, vinegar and smoked paprika. In a separate bowl, pass the egg yolk through a sieve. To serve, put the aubergine mixture in a flat dish and cover with the sieved egg yolk. Garnish with flowers.
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