- 2 med/large brinjals
- 1 large onion
- Garlic cloves
- 2 T sesame seeds
- 1 – 2 tsp cumin seeds
- Yoghurt
- Salt & Pepper
- Parsley
- Mint
- Lemon Juice
- Chilli
- Roast brinjals – prick to avoid bursting - 180°C for 45 – 60 mins. Must be quite soft.
- Gently fry/sweat onion in olive oil, then add garlic, fry for about 1 min, then add to brinjal.
- Meanwhile – dry fry sesame seeds till brownish – remove and add to brinjal
- Dry fry cumin seeds till popping sound. Cool and grind with pestle & mortar. Add to brinjal.
- Process all together, then I add yoghourt, bread crumbs, salt & pepper and parsley and mint & chilli and lemon juice till nice paté consistency. Cling wrap in presentation dish and refrigerate. Make up to 3 days before. Its delicious with crusty bread or crackers.
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