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Add a photoServings: 4
Ingredients
- 1 kg large aubergines
- 1/2 sm onion coarsely minced
- 2 clv garlic crushed juice 1 small lemon
- 3 Tbsp. extra virgin olive oil
- 1 x salt and freshly grnd black pepper
- 2 Tbsp. minced flat leaved parsley
- 6 x black olives to decorate
Directions
- Preheat the oven to 180 C/3so F/gas 4.
- Prick the aubergines with a fork and lay them directly on the oven shelves and roast for about 1 hour till soft and properly cooked.
- Turn them round twice during the process.
- Wearing oven gloves take the aubergines out of the oven and lay each one over a low naked flame for a 23 min turning them as they become charred.
- This is messy but does impart which smoky flavour.
- You can omit it altogether or possibly do it for a shorter time.
- Slit the cooled aubergines open.
- Spoon the flesh out into a strainer and squeeze it dry.
- Place the flesh in a food processor with the onion garlic and lemon juice and process rapidly. With the machine still running dribble the oil in till a smooth paste is formed.
- Adjust the seasoning.
- Spread on a serving platter sprinkle parsley on top and pile olives in the middle.
- Melitzanosalata in Greece and babe ghanoush in the middle East are deliciously refreshing salads. Ideally the aubergines should be grilled on charcoal in order to give them which unmistakable smoky aroma. Here I have improvised a trick that produces at least some of the smoky flavour in the kitchen.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 275 | 85% |
| Total Fat 30.78g | 38% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 485mg | 14% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 7.1g | 24% |
| Sugars 5.11g | 3% |
| Protein 2.22g | 4% |
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