Coal-Smoked Aubergine with Whipped Tahini and Sumac
56 min 1 serving 355 kcal · 13 g proteinLevel: Expert
The nutritionist's note
Draining the flesh is the step everyone skips: without it, the dish is watery. Tahini whipped with iced water doubles in volume and turns mousse-like, lightening the perceived fat load.
Ingredients
1 serving
- aubergines450 g
- tahini30 g
- lemon juice15 ml
- garlic5 g
- sumac4 g
- olive oil8 g
Method
- 1
Cook the whole aubergines directly over the flame until the skin blackens.
- 2
Enclose them for 10 minutes in a covered bowl so the steam loosens the skin.
- 3
Scoop out the smoky flesh and drain it for 15 minutes in a sieve.
- 4
Whip the tahini with iced water and the crushed garlic (5 g) until it pales, then plate and dust with sumac. Finish with a drizzle of olive oil (8 g).
Nutrition facts
per serving
| Energy | 355 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 28 g |
| Fat | 23 g |
| Fibre | 14 g |
| Iron | 3.6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- sesame
Always check the labels of your products.
