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Sunday, 3 February 2013

Sirijski krem od plavog patlidzana (Syrian eggplant cream)

Sastojci: 3 srednja patlidzana, 1 1/2 kasicice soli, 2 kasike libijskog krema od susama, 3 cena belog luka, sok od 2 limuna, 2+4 kasike maslinovog ulja, 2 kasike persuna (sitno iseckanog).

Priprema:
1) Patlidzane preseci na pola, po duzini. Zaseci nozem po povrsini u kvadrate, ali ne do kraja. Sipati so po patlidzanu i u pukotine. Ostaviti 30 minuta. Zatim iscediti vodu. Pokupiti vodu sa papirnim ubrusom. Premazati patlidzane sa 4 kasike ulja.
2) Zagrejati rernu na 200°C. U pleh staviti papir za pecenje, staviti patlidzane, isecenom stranom na dole i peci oko 60 minuta. Ostavit da se ohladi, oko 25 minuta.
3) Izvaditi pulpu patlidzana, staviti u ciniju i izgnjeciti viljuskom. Dodati libijski krem od susama i promesati. Zatim dodati beli luk, sok od limuna, 2 kasike ulja i dobro promesati. Posuti persunom.

Ingredients: 3 medium eggplants, 1 1/2 teaspoon salt, 2 tablespoons Libyan sesame cream, 3 cloves of garlic, the juice of 2 lemons, 2+4 tablespoons olive oil, 2 tablespoons parsley (finely chopped).

Preparation:
1) Cut eggplant in half, lengthwise. Cut on the surface with a knife (but not completely) into squares. Pour salt on eggplant and in the cracks. Leave for 30 minutes. Then squeeze water. Soak up the water with a paper towel. Brush the eggplants with 4 tablespoons of olive oil.
2) Preheat oven to 200°C. In baking pan put baking paper, put the eggplant, cut side down, and bake for about 60 minutes. Leave to cool, about 25 minutes.
3) Remove the eggplant pulp, put in the bowl and squeeze with fork. Add Libyan sesame cream and stir. Then add the garlic, lemon juice, 2 tablespoons oil and stir well. Sprinkle with parsley.

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