A Middle Eastern puree of aubergine, «tahini» (sesame seed paste), olive oil, lemon juice, and garlic.
«Al-badindgian» was the term used in Persia for «aubergine». It was the Arabs who introduced it into Italy and Europe in the 15th century. The bitter taste of the first varieties was thought to cause «craziness», hence the aubergine was grown initially only for its flowers.
|1||aubergines / eggplants, large size||460 g|
|aluminum foil, to wrap the aubergine|
|2 tbsp||Tahini paste||35 g|
|2 tbsp||lemon juice, freshly squeezed||3/4 lemon|
|2 tsp||extra virgin olive oil||10 mL|
|4||corn tortillas||180 g|
|2 stalks||celery||140 g|
|2 tbsp||Italian parsley, fresh [optional]||10 g|
|2 tsp||pine nuts [optional]||5 g|
|1 tsp||paprika [optional]||3 g|
Before you start
The aubergines can be cooked either in the oven or using an outdoor grill.
- Preheat the oven to 175ºC/350ºF.
- Poke each aubergine with a fork in a couple places, wrap in foil, and bake for about one hour or until it is thoroughly soft inside and charred on the outside. Alternatively, the aubergines may be cooked on the coals of a barbecue.
- Leave the aubergines to cool for about 10 min or longer. Peel off the skin, reserving the juices. Chop the aubergine flesh, then mash it thoroughly either with a fork for a textured result or in a food processor for a smooth purée.
- In a separate bowl, combine the tahini, lemon juice, and crushed garlic. Mix well. Stir in the aubergine purée and reserved juices. Blend thoroughly. Add salt to taste. If the mixture becomes too thick, add some more lemon juice or water. If instead it is too thin, add some more tahini. Spoon the mixture into a serving bowl.
- Drizzle with extra virgin olive oil and garnish with chopped parsley. A few pine nuts and paprika may be added for decoration. Serve cold or at room temperature with the tortillas and vegetables.
Keep up to 5 days, covered, in the refrigerator or up to 3 months in the freezer.
Nutrition Facts Table
per 1 Serving (240g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3||servings|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Iron, Pantothenic Acid, Vitamin B2, Vitamin C, Vitamin E
- Good source of :
- Copper, Niacin, Phosphorus, Vitamin B1, Vitamin B6, Zinc
- Excellent source of :
- Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy