Baked Eggplant with Tahini and Tomatoes
Main Dishes • European
Description
It is well known that eggplant pairs harmoniously with tahini and tomatoes. Here, this harmony is presented in all its glory. Recipe by a chef from a popular American restaurant.
Ingredients
- Eggplants 1 piece
- Olive Oil 0 fl oz
- Tomatoes 2 pieces
- Garlic to taste
- Tahini 5 oz
- Meyer Lemon Juice 0 fl oz
- Herbs to taste
- Salt to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Pierce the eggplant with a fork in several places.
Step 2
Place the eggplant in an oven preheated to 355°F. This will take about 15–20 minutes.
Step 3
Peel the eggplant.
Step 4
Prepare the sauce by mixing tahini and lemon juice.
Step 5
Brush the eggplant with the sauce.
Step 6
Place the eggplant in the oven for another 10 minutes.
Step 7
Dice one tomato.
Step 8
Grate one tomato after peeling off the skin.
Step 9
Finely chop the garlic and add it to the tomato mixture.
Step 10
Add 10 ml of olive oil to the tomato mixture.
Step 11
Spread the tomato mixture over the eggplant.
Step 12
Garnish with fresh herbs on top.
Step 13
Drizzle with olive oil.
Step 14
Sprinkle with lemon zest.
Step 15
Serve with delicious bread, either hot or cold.
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