Ingredients
0 portion(s)
- 1 Large eggplant, quartered
- 1 clove garlic, peeled
- 15 grams fresh lemon juice
- Sprinkle of salt. I prefer Himalayan pink salt
- 10 grams extra virgin olive oil
- Sprinkle of smoked paprika - optional
1 heaped tablespoon tahini
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6
40min
PreparationBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Pre-heat oven to 200°
Cut top and stem off eggplant. Cut eggplant into 4 quarters. Bake for 40min then set aside or in fridge to cool.
Peel skin off eggplant
Place garlic into Thermomix bowl 5sec sp7. Scrape sides
Add all other ingredients into bowl 15-20sec sp7
Pour out into serving bowl and refrigerate. Once cooled it's ready to eat.
Accessories you need
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Spatula TM5/TM6
buy now
Tip
I like to sprinkle a little extra smoked paprika over the top for depth
Serve at bbq's with meat, as a snack with veggie sticks, toast Arabic press and break up into pieces to dip
Great as a sauce in kebabs
** This makes a small serve, suitable for 2 people. Double or triple the recipe by simply doubling or tripling the ingredients
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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