May 2, 2013

aubergines with urfa chili & lime




there are a couple of things in my life that i enjoy doing, just for myself. like yoga (now and then). and cooking (though technically the result of cooking is also for others, ideally). well, and since i spend a lot of time cooking, i have a lot of time to think about... stuff, too. and today i thought: why not share my kitchen wisdom with you? maybe make a series out of it? 

i'll start asap. promise. today, i'm just longing for my bed... let's start the wisdom some time soon. 

aubergines with urfa chili & lime

ingredients:
6 to 10 baby aubergines (longish or roundish kind)
1 organic lime, zest (grated) and juice
1 tsp. urfa chili (or other chili flakes)
1 tsp. paprika flakes (or powder)
2 tbsp. olive oil
1/2 cup yoghurt
1 tsp. fleur de sel

directions:
preheat the oven to 220 degrees f / 400 c and line a baking tray with parchment paper. half the aubergines lengthwise. brush each half with olive oil and sprinkle with fleur de sel. roast for 25 to 30 minutes, until golden brown. remove from oven and put on a plate and let cool slightly. season the yoghurt with a little salt, the lime zest and juice. sprinkle the aubergines with the chili and paprika flakes, then scatter a bit of the yoghurt over them. 

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett