Ingredients
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2 Aubergine/Eggplant
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Tahini Sauce
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30 g of Tahina
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1 tsp. of Hazelnut butter
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30 ml of WaterCold water
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to taste Salt
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to taste Lemon juice
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1 clove of Garlica small one
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Decoration:
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10 Hazelnut
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1 tsp. of Mint driedOr, fresh mint
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to taste Salt
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to taste Grounded black pepper
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5 Barberry driedOptionally
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2 tsp. of Parsley leaves
Directions
Vienna has a restaurant &flora with a lovely modern interior and a fireplace, fragrant natural wines and great food made from regional products with an oriental touch. The chef here is a beautiful woman of Iranian origin, very attentive and friendly, plus she always wears an eccentric multicolored turban bandage on her head.
At &flora, baked eggplant is served with tahini and mint, which was unusual for me (mint, not tahini :)). Coincidentally, I was having dinner there with my friend and colleague, an Iranian coach. She told me that they always eat eggplant with mint, and it’s the perfect combination. I will not be able to repeat the dish from &flora exactly, so you need to go there and try it. But I have created my own combination, which I share in this recipe.
Bon Appétit!
Today's visits: 1.
Steps
1
Done
|
BAKING THE EGGPLANTSPreheat the oven to 250 degrees. Wash and dry the eggplants. Then pierce them in several places with a fork, place them on a baking sheet covered with baking paper and bake them for 1 hour. The skin should start to brown and the flesh of the eggplant should become super soft and creamy. |
2
Done
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MAKING THE SAUCEChop the garlic very finely. |
3
Done
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SERVINGPeel the hot eggplant off the skin, leaving the tail. Place the eggplant on a plate or board to serve, slice lengthwise and then diagonally across several times. |