Grilled Eggplant with Tahini Sesame Sauce
Appetizers • Italian
Description
This recipe was shared by an Italian chef from a popular American restaurant. This is how he prepares eggplant at a local bistro.
Ingredients
- Eggplants 2 pieces
- Cilantro 2 sprigs
- Tahini 0 oz
- Meyer Lemon Juice 2 spoons
- Water 0 fl oz
- Garlic 3 cloves
- Olive Oil 3 spoons
- Pickled Eggplant with Peppers 0 oz
- Tomatoes 1 piece
- Green peppercorns to taste
- Chili Flakes 0 oz
- Ocean salt a pinch
Step-by-Step Guide
Step 1
Roast the whole eggplant over coals, on a grill, with a gas burner, or directly over the flame of a gas stove until the skin is charred.
Step 2
As soon as the skin is nicely charred, transfer the eggplant to a bowl, cover it tightly with a lid or plastic wrap, and let it sit for a while. Then, remove the skin and cook the eggplant until tender, for example, in the microwave or in a preheated oven for about 5 minutes. The finished eggplant should be very soft.
Step 3
Prepare the tahini sauce. Whisk together all the ingredients (tahini, lemon juice, water, 2 cloves of garlic, 2 teaspoons of olive oil, sea salt) until smooth. Crush the garlic using a garlic press or grate it beforehand.
Step 4
Prepare a tomato tartare. Grate a fresh tomato, add a little grated garlic, black pepper, salt, and oil.
Step 5
Prepare the chili salsa sauce. Finely chop the pickled chili and cilantro, and mix with lemon juice and olive oil.
Step 6
Plate the tahini sauce, topped with the roasted eggplant, and drizzle with tomato tartar and chili salsa. Add sea salt and serve with fresh cilantro.
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