BONNIE STERN’S GRILLED EGGPLANT WITH TAHINA AND TOMATO LIME SALSA

Appetizers, Food From Friends, Soups & Sauces, Vegetables & Side Dishes

Makes 6 servings

2 lb (1 kg) Asian eggplants (about 6)
2 Tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) kosher salt

TAHINA SAUCE
1/2 cup (125 mL) tahina
2 cloves garlic, minced
1/4 cup (50 mL) lime juice or lemon juice
1 tsp (5 mL) kosher salt
Dash hot red pepper sauce
1/3 cup (75 mL) water, approx.

TOMATO LIME SALSA
1 tomato, seeded and chopped
1 clove garlic, minced
1 Tbsp (15 mL) lime juice
1 Tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) kosher salt
2 Tbsp (25 mL) chopped fresh cilantro
2 Tbsp (25 mL) chopped fresh parsley

Source: Friday Night Dinners by Bonnie Stern

In Israel, this dish is very popular and served in many different ways.

  1. Trim eggplants and cut lengthwise into 3 or 4 long slices. Brush with oil and sprinkle with salt. Grill for 3 to 4 minutes per side, or until brown and cooked through. Arrange overlapping slices on a platter.
  2. To prepare tahina sauce, in a bowl or food processor, combine tahina, garlic, lime juice, salt, hot pepper sauce and enough water to turn sauce white and thin it to a pourable consistency.
  3. To prepare salsa, in a small bowl, combine tomato, garlic, lime juice, oil, salt, cilantro and parsley.
  4. Drizzle tahina sauce over eggplant and sprinkle with salsa.

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