The secret of this Lebanese cremita is that the eggplants turren in the furnace giving him their unmistakable smoky flavor well. Perfect as small cover in summer, pitta or vegetables cut in canes uses with bread as.
From the ayurvédica perspective, the eggplant is not the most nutritious vegetable and something toxic for the organism, better is even considered not to more in one go eat it to the week and always in its season.
2 great eggplants
1 nosey spoonful of extra olive oil
125 ml of tahina
the juice of 2 lemons
1/2 salt teaspoon
1/4 of teaspoon of worn out pepper
1/2 asafétida teaspoon of
1 nosey spoonful of picadito parsley
1 teaspoon of chilli
It serves to 4 as it covers
You do some you cut in the eggplants, throws hilillo to them of oil and mételos in the preheated furnace to 200ºC. Roast them until the skin is black and crisp.
It removes the eggplants from the furnace, once sufficiently cold as manipulating, removes to the pulp from the eggplant and ponla in a beater.
It adds tahina, juice of lemon, you leave, pepper, asafétida and parsley go it everything to you until securing a smooth consistency. If the mixture is too thick, it adds a little water.
Pon the cream in an earthen bowl to serve, throws the olive oil and decorates with the chilli.