INGREDIENTS
- Para el cous cous:
- – 500 g de cous cous.
- – Warmth.
- – Olive oil.
- – Cinnamon 3 tbsp.
- – 50 g of dates or raisins.
- – Segments of 1 vivid orange.
- – 100 g of toasted almonds or pistachios.
- – 2 tbsp of powdered sugar.
- For the peanut tarator:
- – 250 g of peanut paste (with out sugar).
- – Filtered water.
- – Juice of two lemons.
- – 2 cloves of peeled garlic.
- – 1 blender.
- For the eggplant:
- – 4 medium eggplants burned on the range and peeled.
- For the yogurt sauce:
- – Yogur pure 250 cc.
- – Roasted cumin powder 1 tbsp.
- – Mint, basil and cilantro.
Smoked eggplant, peanut tarator and spiced cous cous
PROCEDURE:
1. Hydrate the cous cous (1 half broth x 1 half cous cous) and blend with all of the others.
2. For the peanut tarator: Put every thing within the blender and mix.
3. Combine all of the elements and on the final minute add the herbs.
