Roasted Eggplants with tahini and salad |

על המתכון

מצרכים

• 2 eggplants
• Homemade Tahini:
• Water (depend how you like it)
• 1/2 squeezed lemon
• Pinch of kosher salt
• 3/4 cup raw tahini
• One clove of garlic finely chopped
• Chopped salad:
• Handful of parsley
• 2 tablespoons olive oil
• 1 medium sized tomato
• Hot pepper- Depends on the level of spiciness you like
• 1/2 medium sized onion
• 1 squeezed lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon shredded black pepper

אופן ההכנה

1. Preheat oven to 400°F (200°C).
2. Wash the eggplants and pierce them with a fork.
3. Place in a preheated oven at 200 degrees for 40-60 minutes or until they become soft on the inside. (Check with a fork).
4. Prepare the tahini: in a medium bowl add tahini, lemon, finely chopped garlic and salt. Gradually add water and mix. * First add a little water, mix and If the texture is still raw, add more water.
5. Prepare the chopped salad: Finely chop parsley, onion, hot pepper and tomato.
6. Place in a bowl olive oil, lemon, salt, shredded black pepper and all the chopped vegetables. Stir, taste and if missing spice then add salt or pepper or lemon.
7. Once the eggplants are ready, open each one in half, remove the seeds, sprinkle a bit of kosher salt, pour the tahini and add the chopped salad.
8. COMMENTS/ UPGRADES:
9. It is recommended to choose an eggplant that does not contain a lot of liquid. Choose light and not heavy eggplant.
10. Tahini can be made in an