Paté de berenjenas / Aubergine pâté

El emtabal o mutabal es uno de mis platos preferidos de la cocina libanesa.  Existen muchas recetas en la web.  La mía la conseguí de este sitio que os recomiendo por la ilustración de cada paso del proceso. Espero que os guste este paté de berenjenas.

This is one of my favourite Lebanese dishes called “emtabal” or “mutabal”.  There are several recipes on the web, I got mine from this website which I recommend because of all the photos for every stage.  I hope you will enjoy this aubergine pâté. 

Ingredientes

2 berenjenas grandes

1 diente de ajo

1 cucharada de aceite de oliva

2 cucharadas de zumo de limón

1/2 cucharadita de comino molido

60 gramos de semillas de sésamo (para preparar el tahini*)

Pimentón

Sal y pimienta

Ingredients

2 large aubergines

1 clove of garlic

1 spoonful of olive oil

2 spoonfuls of lemon juice

½ teaspoon of ground cumin

60 g of sesame seeds (to prepare the tahini*)

Paprika

Salt and pepper

Preparación

Cortar las berenjenas por la mitad a lo largo y con cuidado de no perforar la piel se hacen unos cortes profundos en la carne.  Colocar las berenjenas sobre una bandeja engrasada con la piel arriba.  Asarlas durante 25 minutos en un horno precalentado a 200º C. Dejar enfriar, pelar, eliminar las semillas y extraer la pulpa.

Para elaborar el tahini se tuesta ligeramente el sésamo en una sartén sin aceite removiendo frecuentemente.  Retirar del fuego cuando las semillas tomen color y desprenden su aroma.  Triturar poco a poco las semillas en un mortero añadiendo un poco de agua hasta conseguir una textura cremosa.

En la batidora añadir la pulpa de las berenjenas el aceite, el tahini, el comino, el ajo y el zumo de limón.  Triturar hasta lograr una pasta fina, añadir sal y pimienta.

Servir en un plato con un poco de pimentón y de aceite de oliva.  Degustar sobre tostadas o pan de pita.  

Preparation

Cut the aubergines in half lengthwise and make deep cuts with a sharp knife without piercing the skin.  Put the aubergines on a greased tray with the skin side on top.  Roast the aubergines in a 200º C preheated oven for 25 minutes.  Let them cool, peel them and take away the seeds.  Take the flesh off the aubergines.

To prepare the tahini toast slightly the sesame seed in a non-greased frying pan and stirring them frequently. Remove when brown and when they have a nice aroma.  Put the grilled seeds in a mortar or in a deep container.  Grind them slowly, adding a trickle of water until you obtain a creamy texture.

Put the aubergines pulp in a blend and add the olive oil, the garlic, the tahini, the ground cumin and the lemon juice.  Blend until you obtain a thin paste, and add salt and pepper.  Serve on toast or pita bread.

* Tahini: pasta hecha de semillas de sésamo y agua / paste made of sesame seeds and water 

Solomillo con ciruelas y arroz basmati / Pork sirloin with plums and basmati rice

¡Nos encanta recibir vuestras participaciones, especialmente cuando las recetas son muy originales y las fotos preciosas!  Una vez más, Paula, del blog I love bugs, comparte esta estupenda receta que encontrarás en su blog.  ¡Muchas gracias por participar de nuevo!  

We love it every time we receive your participations, especially with original recipes and beautiful photos!  Once more, Paula from blog I love Bugs shares this delicious recipe with us.  Thank you so much for participating again!  The English version of her recipe is translated below.

Ingredients:

1 pork sirloin or two small

50 g of dried plums

A small glass of Porto

300 g basmati rice

300 g water

Half onion finely chopped

1 clove of garlic

Half teaspoon of cumin

1 spoonful of flour

Salt, pepper, oil

Preparation

Heat a little amount of oil in a saucepan and fry the garlic gently until it gets brown. On a strong fire add the meat and fry every side to seal it.  When the meat turns brown, add a glass of water and let it simmer fifteen minutes. Cover the dried plums with the Porto and a little water to hydrate them. 

While the meat is cooking, prepare the rice.  Rinse it three to four times to get rid of the starch.  Let it cool in water a few minutes and drain.  Pour it in a saucepan with the same amount of water as the weight of rice, enough to cover it. Salt and cook for fifteen minutes in slow heat. 

Put the soaked plums together with the meat as well as the Porto and water. Let cook for ten minutes in a medium heat.

Fry lightly the finely chopped onion with the cumin.  When transparent, add the rice, mix well and let it stand until serving.

Take the meat out of the saucepan and strain the sauce.  Pour half of it in the mixer container; add the garlic, two plums and the flour. Blend it until obtaining a thick cream.  Mix it to the rest of the sauce and bring to boil in a strong fire for a few minutes.  When the sauce is thick, add the meat and cook each side two minutes. 

Paula serves this meat in thick slices on a layer of plum sauce.