This light mezze is made by peeling roasted eggplant and mashing it with olive oil, garlic, and lemon juice. Since roasted eggplant can be frozen for storage, much of the preparation can be done ahead.
Turn the eggplants frequently over a flame or on a grill for 20 minutes, until their skins are completely blackened.
Let the roasted eggplants cool, then peel them.
Use a fork to mash the eggplant flesh with the garlic, lemon juice, olive oil, and salt.
Turn the eggplant over the flame so it chars evenly; otherwise some parts may remain undercooked. Remove the seed-filled portions while mashing, or the dip may taste bitter. Contains no major allergen groups.
Közlenmiş patlıcanı kabuğunu soymadan önce dondurucuya kaldırıp bir hafta sonra çözdürsem tat ve doku aynı kalır mı, yoksa hemen soyup öyle mi 4 kişilik porsiyonu dondurmalıyım?
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