Ingredients
Eggplant dip
- 3 eggplants, whole
- 4 cloves garlic, roasted (or use 2 tsp roasted garlic puree)
- 50 g red wine vinegar
- 2 teaspoons tahini
- 140 g extra virgin olive oil
Red wine onions
- 1 red onion, halved
- 300 g red wine
- 1 tablespoon sugar, raw
- salt, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prick the eggplants with a fork and char-grill until tender.
When cool, cut the top off and slice down the side, then squeeze the flesh into a sieve.
Leave overnight to drain excess liquid.
Meanwhile, roast the garlic cloves.
Place the eggplant flesh and roasted garlic cloves into the bowl. Puree 30sec/Spd 9.
Add red wine vinegar, tahini and salt to season into bowl. Puree 30 sec/Spd 9
With the blades turning 4mins / speed 3.5, and the mc in place, weigh the olive oil onto the lid so that the oil slowly trickles into the bowl. The dip will begin to emulsify and turn whiter.
Clean and dry the bowl. Add the onion the the bowl and chop for 6secs / spd 4. Scrape down.
Add the red wine and sugar to the bowl. Heat for 5 mins / Varoma /
"Counter-clockwise operation" Speed 1 with the mc in, to soften the onions.
Remove the mc and continue cooking for 25 mins / Varoma /
"Counter-clockwise operation" Speed 1. You will notice that after awhile the steam will start to rise and eventually most of the liquid will be evaporated from the mixture.When almost all the liquid has evaporated, season with salt.
Place the eggplant dip in a serving dish.
Place the red wine onions on top.
This fabulous recipe has been converted from the wonderful George Columbaris' "Greek Cookery from the Hellenic Heart". It is a beautiful cookbook with lots of great photography. If you love Greek food, you should take a look at this book!
Eggplant dip
Red wine onions
Serve
Acknowledgements
Tip
1. Char-grilling is when you heat something up very fast at high temperatures, usually with a gas or charcoal grill. An Italian friend of mine also suggested that you could use the gas elements on your stove or your BBQ.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This dip is delicious and it worked out perfectly following the method. I didn't make the onion to go on top.
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