Ingredients
Method
- 1 large or 2 medium-sized brinjals (about 500g)
- 1-2 crushed cloves garlic
- 1/4 - 1/3 cup tahini
- Sea salt and freshly ground black pepper to taste
- Sliced radish or finely chopped parsley, for garnishing
- Olive oil, for drizzling
Method
Ingredients
Prick the brinjal and char-grill over coals or under a hot grill until blackened and collapsed.
Peel under cold running water then scoop out the flesh.
Blend with the remaining ingredients. Season to taste.
Per serving: 447.9kJ, 2.1g protein, 8.8g fat, 4.8g carbs
TASTE’s take: Serve this smoky brinjal dip with flatbreads.
Hi,
I have tried your recipe named Sticky Orange and Chili Baked Chicken with Bean Mash a couple of times and have had the same results which is not anything like the picture suggests. My version seems to have too much liquid. The recipe states to baste the chicken every five minutes for the first 20 minutes however my chicken is already covered by the liquid so basting seems superfluous as chicken is already submerged. By the end of the roast time there is now further liquid in the form of the chicken fat which is now added to the pan juices. Nothing crispy or sticky in my version.