Eggplant salad with tahina
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; (about 1 1/4 pounds) |
| 3 | mediums | Garlic cloves; minced |
| 3 | tablespoons | Strained fresh lemon juice |
| 1 | tablespoon | Water |
| 4 | tablespoons | Tahina; (sesame paste), stirred before measuring |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Chopped fresh parsley; for garnish, (optional) |
Directions
(Faye Levy)
Prick eggplant a few times with fork. Grill eggplant above medium-hot coals about 1 hour or broil it about 40 minutes, turing 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. Tranfer to a bowl and add garlic.
Stir lemon juice and water into tahina 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.
Posted to FOODWINE Digest by Mirjam Dorn <dorn@...> on Feb 16, 1998