Eggplant Salad with Tahini
1 medium eggplant, (about 1 1/4 pounds)
Prick eggplant a few times with fork. Grill eggplant above medium-hot coals about 1 hour or broil it about 40 minutes, turning often, until skin blackens, flesh is tender and eggplant looks collapsed. Remove eggplant peel and cut off stem. Drain off any liquid from inside eggplant. Chop flesh very fine with knife; there should be small chunks. Transfer to a bowl and add garlic.
3 medium garlic cloves, minced
3 tablespoons strained fresh lemon juice
1 tablespoon water
4 tablespoons tahini, (sesame paste), stirred before measuring
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish, optional
Stir lemon juice and water into tahini until smooth. Add to eggplant and mix well. Add salt and pepper to taste. To serve, spread on a plate and sprinkle with parsley.
Makes 4 servings.
the tahini should be made with garlic too, according to taste.
ryvka, ramat gan, israel
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