Grilled
eggplant with tahini sauce
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| Eggplants
are a Middle Eastern and Mediterranean staple,
and there are is a great variety of recipes
to choose from. I found this delicious grilled
eggplant recipe at a small restaurant in Tiberius,
on the shores of the Lake of Galilee. Blending
many of the delicious tastes of the Middle
East, it is nevertheless very easy to make,
both outdoors and at home.
Great
as a stand-alone vegetarian dish, this eggplant
recipe can serve as complete vegetarian
meal in itself, or, when shared, as a great
starter.
Why
not treat your family and friends (and yourself,
too) to this wonderful recipe?
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recipe has a printer friendly version without
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other recipes on the site. Simply click
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| Go
ahead and treat your guests -
it's easy |
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Makes
1-2 servings. For
larger quantities,
simply multiply
ingredients accordingly.
INGREDIENTS:
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1
large eggplant
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1/2
cup tahini paste,
mixed
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1
large tomato, finely
diced
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1
medium onion, finely
diced
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1
chili pepper, finely
diced
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1
teaspoon lemon zest
(optional) |
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1/4
cup olive oil
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| PREPARATION: |
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Grill
the eggplant over
medium high heat for
about 20 minutes (or
until the skin is
black and crispy and
the inside is nice
and juicy). Turn 2
-3 times using a spatula
or some other flat
tool (Do not use a
fork - it will pierce
the skin and all the
juices will run out). |
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Meanwhile,
mix the diced tomato,
onion, lemon zest
and chili pepper with
the olive oil. For
best results, dice
as small as you can. |
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When
the eggplant is ready,
remove from the grill,
and remove the top
1/8 portion, leaving
the stem in place. |
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Spoon
the tahini sauce over
the eggplant's 'deck',
and then spoon the
vegetables over the
tahini. |
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This
dish can be served
as a single vegetarian
meal, or shared
between 2-3 guests
as a starter.
However
you choose to serve
it, it's always
a treat.
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