a trans-locational interactive cooking experience
explorations of
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
Salata Aubergine with Dill & Yogurt
From Dano Alexander, Beyoglu, Istanbul, Turkey
As part of Virtual Chef Bites - Open House
Ingredients:
• 2 eggplant, roasted
• 2 cloves garlic, grated or smashed
• 4 tbsp yogurt
• Juice of ½ lemon/lime
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tbsp chopped dill
• Fresh dill for garnish
Preparation:
Roast eggplants in the oven (at 400F) or over the grill till they are soft.
Remove the skins of roasted eggplants and pure them in a food processor. In a skillet, sauté the eggplants with extra virgin olive oil and garlic over medium heat (4-5 minutes).
Let it cool for a few minutes.
Stir in the yogurt, lemon juice, dill and salt. Place in a serving bowl and garnish with fresh dill.
As part of Virtual Chef Bites - Open House
Ingredients:
• 2 eggplant, roasted
• 2 cloves garlic, grated or smashed
• 4 tbsp yogurt
• Juice of ½ lemon/lime
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tbsp chopped dill
• Fresh dill for garnish
Preparation:
Roast eggplants in the oven (at 400F) or over the grill till they are soft.
Remove the skins of roasted eggplants and pure them in a food processor. In a skillet, sauté the eggplants with extra virgin olive oil and garlic over medium heat (4-5 minutes).
Let it cool for a few minutes.
Stir in the yogurt, lemon juice, dill and salt. Place in a serving bowl and garnish with fresh dill.