This classic Arab dish is savory and delicious.
- Preparation Time:
- Cooking Time:
- Good for: 6
1 garlic glove
1/2 teaspoon salt
1/4 c Tahini ( sesame paste)*
Roast eggplant, peal and smash.
Puree the garlic and salt in mortal and pestle
Add lemon juice
Add Tahini to eggplant and mix
Serve cold or room temperature with vegetables or pita slices
*Tahini is made from sesame seeds. The seeds are soaked in water for a day, then crushed to separate the bran form the kernels. The crushed seeds are out into salted water, where the bran sinks, but the kernels float and are skimmed off the surface. They are toasted, then ground to produce their oily paste.
There are two types of tahini, light and dark, and the light ivory version is considered to have both the best flavor and texture. Tahini is most closely associated with the Middle East, where it is used to make hummus, baba ghanoush, halvah, and other traditional dishes. (Information from www.ochef.com)
Thanks to Mitch Hard for sharing this recipe.