Artmeat08/30/11




Grilled eggplant with green tahini sauce. Israeli inspired dish,






  • SERVING/YIELD
    1-2 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #3951





















  • Artmeat











INGREDIENTS













  • 1 eggplant (small size or in Israel they are called Baladi Sty)










  • 2 cloves garlic










  • 1 tsp lemon juice










  • 1 tsp olive oil










  • 3 radishes










  • - Oregano leaves










  • - Green Techina:










  • 1 cup tahini










  • ¼ cup fresh cilantro










  • 2 cloves garlic










  • 1 tsp salt










  • ¼ cup lemon juice










  • ¾ cup cold water










  1. To grill the eggplant, brush with the lemon juice and oil and grill on an outdoor grill or on a mesh on the stovetop. (if you'll be doing it on your stovetop, its better if you cover it with aluminum foil, for easier cleanup.)



  2. You can also cut the eggplant in two before grilling it. Grill until charred and soft.



  3. Shred the radishes.



  4. When the eggplant is grilled, peel off the outside layer and strain a bit.



  5. For the techina: Blend all the ingredients, adding the water gradually until you get the consistency you prefer .



  6. Place the strained eggplant on a plate. Drizzle on some techina. Garnish with the oregeno leaves and shredded radishes.















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