Tris di verdura a arabo

Tris di verdura a arabo
 
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This recipe was uploaded
by CarolineB

 
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Ingredients

Ingredients
Method
 
  • 1 courgette
  • 1 egg plant
  • 2-3 tomatoes
  • all of the above should have a similar diameter
  • 100g sesame paste (tahini)
  • 100g plain yoghurt
  • 2 cloves of garlic
  • 1/2 tsp cumin powder
  • salt
  • pepper
  • 1 bunch of rucola
  • 100g pine nuts
  • extra vergin olive oil
  • juice of one lemon
  • coarsely ground sumac
  • fleur de sel
  • mint or parsley leaves to garnish
Puree the garlic with some salt using a pestle and mortar.
Mix the tahini with the yoghurt.
Add half of the garlic puree, half of the lemon juice, and season with cumin powder, salt, and pepper.
Set aside.
Add rucola, the pine nuts, other half of the garlic puree, other half of the lemon juice to a food processor or a pestle and mortar.
Add just as much olive oil to get a smooth paste.
Season with salt and pepper.
Set aside.
Slice the courgette, egg plant and tomatoes evenly with a thickness of about 5mm.
Griddle the slices in a pan with a few drops of olive oil.
Put on kitchen paper to drain.
Now start piling up the ingredients:
The base of the starter is a slice of the egg plant.
Slightly sprinkle with a tiny bit of fleur the sel and sumach.
Put a dollop of the tahini yoghurt on top.
Then follows a slice of the courgette, sprinkled with a tiny bit of fleur the sel and sumach.
Put a dollop of rucola pesto on top.
Then put a slice of tomato on top.
Again sprinkle a tiny bit of fleur the sel and sumach on this.
Put a dollop of the tahini yoghurt on top.
Put a smaller dollop of rucola pesto on top.
Garnish with a mint or a parsley leave.

Serve with a slice of homemade pita or ciabatta bread. Enjoy! :)

Tris di verdura a arabo

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This recipe was uploaded by CarolineB

 
 
I modified the recipe for my favorite veggie-dish so that it works as a starter. Enjoy its especially smooth and delicate texture... Yum!

Method


Puree the garlic with some salt using a pestle and mortar.
Mix the tahini with the yoghurt.
Add half of the garlic puree, half of the lemon juice, and season with cumin powder, salt, and pepper.
Set aside.
Add rucola, the pine nuts, other half of the garlic puree, other half of the lemon juice to a food processor or a pestle and mortar.
Add just as much olive oil to get a smooth paste.
Season with salt and pepper.
Set aside.
Slice the courgette, egg plant and tomatoes evenly with a thickness of about 5mm.
Griddle the slices in a pan with a few drops of olive oil.
Put on kitchen paper to drain.
Now start piling up the ingredients:
The base of the starter is a slice of the egg plant.
Slightly sprinkle with a tiny bit of fleur the sel and sumach.
Put a dollop of the tahini yoghurt on top.
Then follows a slice of the courgette, sprinkled with a tiny bit of fleur the sel and sumach.
Put a dollop of rucola pesto on top.
Then put a slice of tomato on top.
Again sprinkle a tiny bit of fleur the sel and sumach on this.
Put a dollop of the tahini yoghurt on top.
Put a smaller dollop of rucola pesto on top.
Garnish with a mint or a parsley leave.

Serve with a slice of homemade pita or ciabatta bread. Enjoy! :)
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