Eggplants or aubergines are incredibly versatile and one of few vegetables that I can enjoy without having stomach issues. This warm Middle Eastern eggplant salad on a bed of tahini-yoghurt is great with roasted meat or poultry, especially if they are beautifully charred. Zhoug is a popular Middle Eastern condiment made with fresh cilantro, jalapeños, cumin and garlic. Instead of this spicy cilantro-based sauce, you can also drizzle the roasted eggplants with a little pomegranate molasses. The tahini yoghurt and zhoug can be prepared one day ahead.
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