Aubergine Appetizer Israeli Style Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupClassic
Ingredients
| Aubergines | 12 Ounce | |
| Oil | 1 Tablespoon | |
| Margarine | 3 Ounce | |
| Olive oil | 1 Tablespoon | |
| Salt | 1 Teaspoon (Leveled) | |
| Ground black pepper | 1 Teaspoon (Leveled) | |
| Lemon juice | 3 Tablespoon | |
| 4 black olives, stoned and chopped | ||
| Egg | 1 , hardboiled | |
| Few spring onions | ||
| Few small tomatoes, skinned and cut into quarters | ||
| Few radishes, sliced | ||
Directions
MAKING
1) Apply 1 tablespoon oil over aubergines and soften the vegetable by baking in an open ovenproof dish.
2) Let cool, hollow out pulp and then through a coarse wire sieve, rub the skin.
3) Take a bowl and using a fork, mash aubergine pulp and skin in it.
4) Add in margarine, olive oil, salt, pepper and lemon juice, mashing and chill the mixture after mixing in olives.
SERVING
5) In a pottery dish, arrange the dish and serve after garnishing with egg, spring onion and radishes.
1) Apply 1 tablespoon oil over aubergines and soften the vegetable by baking in an open ovenproof dish.
2) Let cool, hollow out pulp and then through a coarse wire sieve, rub the skin.
3) Take a bowl and using a fork, mash aubergine pulp and skin in it.
4) Add in margarine, olive oil, salt, pepper and lemon juice, mashing and chill the mixture after mixing in olives.
SERVING
5) In a pottery dish, arrange the dish and serve after garnishing with egg, spring onion and radishes.
Chef
