Thank you for coming today! This is the English recipe
This time, it’s eggplant and sesame paste that can be eaten in the Mediterranean coast. Just crush the grilled eggplant and mix it. It has a rich taste like Bagna cauda.
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Ingredients (Serve 2)
3 Eggplants (400g)
1 clove of garlic (5g)
5ml Cumin powder
15ml Ground sesame
30ml Olive oil
☑︎Total fat 13.58g
☑︎Dietary Fiber 4.82g
Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
- You can use sesame paste instead of ground sesame seeds.
- For children, using mayonnaise instead of oil will be easier to eat.
- It’s delicious even if you add drained yogurt. It will be a little mellow.
- Adding anchovies is also delicious
- Even if there is no cumin , it’s OK.
- Adjust the amount of garlic, oil and sesame seeds as you like
Click here to make eggplant paste with anchovies
How to make
Wash the eggplant and cut off because the stingling part around the stem is easy to burn.
If the eggplant has no thorns, you can tear it off by hand.
Make 4 to 5 vertical and shallow cuts to make it easier to peel off.
To prevent rupture, make a hole with a bamboo skewer from the bottom.
Grill on a fish griller over high heat for 5-10 minutes, return the top and bottom and grill again for 5-10 minutes.
If the skin turns black and you touch it with chopsticks and it’s soft, it’s OK.
Take out without exposing it to water.
If you soak the eggplant in water, the finish of the paste will become watery.
Open it from the incision and take out the eggplants with a spoon.
Drain the water
Spread thick paper towel on a colander, spread the eggplant, and leave it for about 30 minutes and drain.
Then, Lightly squeeze out
Mix it with a blender or Immersion blender.
If not, chop it finely with a kitchen knife or shave it in a mortar.
Mix the eggplant, salt, lemon juice, olive oil, cumin and ground sesame seeds.
About the Immersion blender used
I’m using a Swiss Immersion blender “bar mix”.
It’s easy to mix if you have a special glass pitcher.
When it mixes evenly, transfer it to a disinfected storage container.
It’s better to put it in the refrigerator overnight than to eat it immediately after making it.
Serve in a bowl, drip olive oil, and sprinkle with paprika powder and chopped parsley.
Serve with vegetables or bread.
About the vessel
I’m using Iittala Castellemi Bowl (230ml) clear.
The bottom white vessel is an Arabia Coco oval plate 25cm.
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