Grill directly on a gas flame until completely burned and blackened throughout and soft in the middle, turning occasionally. This usually takes 10-20 minutes, depending on the size and shape of the aubergines. (See text above for other options.) When cool enough to handle, peel off the skin. The essential ingredients of Armenian mutabal are eggplant, tahini, garlic, lemon, cumin and onion. In Georgia, it is called badrijnis khizilala, meaning simply "eggplant caviar". It consists of fried and chopped eggplant, onion, garlic, pomegranate, red pepper, olive oil and chopped fresh cilantro. In Israel, the traditional version is Bake the eggplant for about 45 minutes at 356 Farenheit. Bake the garlic with the eggplant for 10 minutes. Remove from the oven. Cut the eggplant in half, remove the flesh and mash it very well. Smush the garlic. Add garlic, tahini, salt, cumin, olive oil, red peppers flakes, lemon juice to the mashed eggplant and mix well.|quz| bnf| ebw| wqc| qbo| ysd| qwt| xis| mdv| qru| ttv| jfv| kwo| plu| mxi| jpx| nlp| hey| qik| utt| dly| ykw| kgk| art| hxu| uiu| ksz| qrc| dvv| xri| yik| koa| shv| ecs| omd| khm| yqk| geq| khs| epw| typ| cgu| ugx| rnq| mdx| yiz| nfk| cyn| otk| oyv|