Eggplant tartare by Jeme__očami
Last Updated on
ingredients
1 pk eggplant 1 tbsp vegetable oil 1 pk onion 2 cloves crushed garlic 2 tbsp ajvar 1 tbsp French mustard 2 tbsp soy sauce 1 pinch ground cumin 1 pinch ground black pepper 1 pinch ground red pepper (smoked) 1 pinch salt
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A simple recipe that won’t offend any visitors.
1.
Cut the aubergine lengthways, season with salt and place in the oven. Bake at 180deg. East 180°C for about 35-40 min or until the eggplant is soft. Alternatively, cut the aubergine lengthways, place in a glass dish, season with salt, cover with cling film and place in the microwave for 10 mins. The eggplant will soften beautifully under the foil.
2.
Once softened, scoop out the eggplant with a spoon and mash.
3.
Fry finely chopped onion and garlic in oil. Add the smashed eggplant, ajvar, mustard, soy sauce, black pepper, salt, ground cumin, nutmeg, ground red pepper and mix thoroughly.
4.
Stir fry the ingredients together gently and serve on toasted bread. Enjoy!
