Dukkous al-badinjan

Dukkous al-badinjan

Eggplant sauce

By
From
The Complete Middle Eastern Cookbook
Makes
375 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 oval eggplants, each about 250 g
4 garlic cloves
1 teaspoon salt
2 tablespoons oil
1/4-1/2 teaspoon ground hot chilli or chilli powder
1 teaspoon paprika

Method

  1. Preheat the oven to 180°C. Place the eggplants on a baking tray and bake for 30 minutes, or until soft.
  2. Crush the garlic with the salt using a mortar and pestle. Alternatively, crush it in a garlic press and mix it with the salt.
  3. While the eggplants are still hot, peel off the skin and place the flesh in a bowl. Roughly chop the flesh, then mash with a fork. Stir in the crushed garlic mixture and remaining ingredients. Taste and adjust the spices if necessary.
  4. Serve warm with muaddas or other rice dishes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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