The Spiritual Vegan

raw and non raw vegan recipes

Mutabal sauce

with one comment

Esta receta es también muy rica en español.

For three people.

1 kg aubergine

¼ kg soy yoghurt

50 ml maize oil (or some other oil with a non-intrusive flavour)

1 clove of garlic, finely chopped

1 heaped teaspoon cumin

1 heaped teaspoon black pepper

1 heaped soupspoon tahini (a sesame seed paste you can find in big supermarkets, health food shops, and ethnic stores)

1 heaped teaspoon salt

1 level soup spoon of cider vinegar 🙂

Preheat the oven then bake the aubergines at 200ºC for half an hour. Take them out and leave them to cool.

When the aubergine is cool enough to touch comfortably, peel it and chop it finely. Mix everything together in a bowl and refrigerate.

Eat with toast like paté or as a sauce accompanying some other dish.

VARIATIONS

After peeling the aubergines you are generally left with 750g of flesh. You can change that for 750g of flesh of other vegetables: steamed peeled carrot, or baked red pepper.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

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Written by Princess

September 19, 2009 at 8:19 pm

One Response

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  1. Sounds great; must try soon. Now we have some aubergines from our garden, we need more recipes… By the way, if you can’t get tahini, you can make your own using sesame seeds. It’s really good made with roasted sesame seeds (just heat them on a dry frying pan for a few minutes, stirring), but I am sure you can do it without roasting. Grind the seed into a paste in a mortar, or using any other suitable device and use as you would use tahini. XXXX

    Ewa Gubb

    September 21, 2009 at 7:55 am


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