Tahini Eggplant

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  • 0.5 cups Tahini (sesame paste)
  • juice from half a lemon
  • 2 garlic cloves
  • 1 eggplant
  • 1 cups fresh parsley or coriander
  • salt and pepper
  • olive oil

Turn the oven to a high heat. When hot enough, put in the eggplant and let them toast for an hour or until soft. Meanwhile make the tahini. Finely chop in a food processor herbs with garlic. Mix in a bowl en equal amount of tahini and water. Add the lemon juice, chopped parsley and garlic and salt with pepper. Taste the tahini and add seasoning if needed. You can serve the tahini as it is, garnishing with olive oil, chili and parsley.

When the eggplants are cool, empty it with a spoon and finely chop it. Mix it with the tahini. To serve it as a spread or a salad, garnish with olive oil, parsley and chili.

The other way to serve this dish, requires a few eggplants. while hot, cut the eggplants lengthwise and open it a bit with your fingers. Drizzle the tahini into the opening, add some olive oil and sesame seeds. Serve hot! 

Raw Tahini on Foodista