A classic combination that works every time.
Roasted Whole Eggplant in Tahini
Course: Sides, AppetizersCuisine: Palestinian, IsraeliDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesINGREDIENTS
4 Italian eggplants
4 tablespoons Lemon for juice
4 tablespoons tahini
4 tablespoons olive oil
2 garlic cloves – minced
Kosher salt to taste
Chili pepper – chopped (to taste, optional)
Pinch sumac (optional)
DIRECTIONS
- Prick the eggplant a couple of times with a fork. Roast the eggplant either in a 450 degrees oven for half an hour, or until it is soft and show no resistance when you press it with your finger. Flip the eggplant after 15 minutes.
- Alternatively, you can roast eggplant over open fire (on a BBQ grill and even on a gas burner on your stove), rotating it every few minutes, until completely tender.
- Transfer to a colander to cool down.
- Slice open each eggplant and arrange on a plate.
- Sprinkle a little salt on each eggplant, then drizzle with lemon juice, tahini and olive oil. Sprinkle with garlic, chili pepper and sumac. Serve warm.
you didn’t mention pricking them beforehand and mine just exploded in the oven!
I am really sorry about that! Just added it to the recipe. Thanks for letting me know.