Arabic Chutney

Maria KostoffMaria Kostoff
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Arabic Chutney
30/04/2013
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
"An exotic proposal we`re sure will find a warm welcome at our kitchen table!"

Ingredients

  • eggplants - 3 large
  • tahini - 5 oz (150 g) sesame
  • garlic - 4 cloves
  • parsley - 1/3 bunch
  • paprika - 1 tsp
  • lemon juice - 1 tbsp
  • black pepper
  • salt
  • oil - to taste
measures

How to make

Wash the eggplants. Halve them and put them in a greased tray. Put to bake in a heated oven at 370°F (190 °C) for about 25 minutes. You can bake them on a grill or barbecue.

Carve the flesh of the eggplants with a spoon and mix it with the tahini, garlic, parsley and olive oil, spices of choice, in a blender or food processor. Blend everything to a homogeneous mixture.

The result is incredibly flavorful and delicious. Arabic chutney can be served on toast.

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