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.
- 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.
- 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.
- To prepare salsa, in a small bowl, combine tomato, garlic, lime juice, oil, salt, cilantro and parsley.
- Drizzle tahina sauce over eggplant and sprinkle with salsa.