Levantine brinjal: burn away!
Here is a rare opportunity to be careless, on purpose. We are actively seeking the burnt, smokey flavour that this spendid Middle Eastern dish provides.
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Cooking tools:
- Kitchen torch
- Spice grinder
- Blender
- Roasting rack
- Oven
- Baking sheet
- Skillet
- Mixing bowl
- Spoon
Ingredients
- 4 generous-sized brinjals (aubergines or eggplants) total mass 1,5kg
- 1 tablespoon extra virgin olive oil
- 4 tablespoons tahini
- 5 cloves garlic
- Juice of two large lemons
- 1 tablespoon oregano or majoram leaves
- 1 tablespoon freshly ground cumin seeds (jeera)
- Salt and coarsely ground black pepper
- Rice or ultra-thin pasta
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