Middle Eastern eggplant mezze
Aubergine mezze seasoned with Ras el Hanout.
Middle Eastern eggplant mezze. Delicious with Turkish flatbread or toast. Seasoned with World Spice Blend - Ras el Hanout.
Preparation
Preheat the oven to 200 degrees Celsius. Halve the eggplant lengthwise. Halve the garlic and rub the eggplant with it.
Cut a diamond shape into the flat side of the eggplant, reaching the skin. Drizzle with olive oil and place the eggplant, rounded side up, on a baking sheet and bake for 45 minutes.
Scoop out the eggplant flesh and mash it with a fork. Add the tahini paste and World Spice Blend - Ras el Hanout. Mix well. Add lemon juice to taste.
Variatietip
Een romige twist aan de mezze? Voeg crème fraîche toe voor een zachte smaakbeleving.
Ingredients
- 1 aubergine
- 1 teen knoflook
- 1/4 citroen
- 1 à 2 el tahin pasta
- 1 tl World Spice Blend - Ras el Hanout
- (olijf)olie
- Turks platbrood of toast, naar smaak
Supplies
- Baking tray
