Grilled Eggplant Salad

1 large eggplant
1 clove garlic, minced
2 teaspoons plain yogurt
3-4 teaspoons sesame butter
1/4 teaspoon salt
3-4 teaspoons olive oil
3 teaspoons lemon juice
some black olives and tomato shreds for decoration

Roast the entire eggplant over an open flame. Turn often in order to ensure that all sides are blackened. If you are using an oven (set to broil), it is preferable to wrap the eggplant in aluminum foil. Keep changing its position until the eggplant is soft (like a sponge).

Once the eggplant is roasted, remove from the flame and allow to cool. Peel the eggplant, under a stream of tap water. Once fully peeled, slice it into quarter-inch cubes.

In a large bowl, mix together the eggplant, garlic, yogurt, sesame butter, lemon juice, and salt.

Pour the mixture onto a flat plate and spread it out evenly. Put the olives and tomato shreds on the top (in a nice way) and pour some olive oil over the meal.

This is best eaten with bread and served as an appetizer. This quantity can serve a maximum of two persons.



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