Boiled Red Potatoes and Baba Ganoush

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1 1/4 pounds red potatoes, cubed
8 ounces grilled eggplant
2 tablespoons lemon juice
1 tablespoon tahini
2 large garlic cloves, minced
salt and pepper, to taste
2 tablespoons chopped fresh cilantro
1/4 cup water, or less
1/4 cup diced red onion
lemon zest, to taste
1 tablespoon extra virgin olive oil

Put the potatoes on to boil and cook until tender.

Meanwhile, scrap eggplant from its peel; finely chop and combine with lemon juice, tahini paste, garlic, salt and pepper and cilantro. Mix well and adjust seasoning.

Drain potatoes. Return to the pan. Add diced red onion and cook over medium high heat for up to 1 minute. Add the eggplant mixture and toss to warm; add water to thin. Mixture should resemble a sauce.

Transfer potatoes to a serving plate and splash with a little olive oil.

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