This widely loved dish is served in almost every restaurant in Israel. Fresh natural eggplant roasted in its own juices and topped with a fresh dressing that enhances it. It does not get much healthier or better than this!
It's not clear if the tahina enhances the eggplants, or the eggplants enhance the tahina. One thing is certain,
together they are a true delicacy.
Ingredients:
3 medium-sized eggplants
1 cup of basic Prince Tahini (prepared according to recipe on jar)
2 ripe tomatoes
1/ 3 cup olive oil
3 garlic cloves
1 cup finely-chopped mint
Salt, pepper
Preparation:
Fire-roast eggplants on all sides until scorched and place in a sieve to drain, or pierce eggplants with a skewer
or fork and roast in a preheated oven under the grill for approx. 20 minutes on each side, until eggplant is charred on the outside and very soft to the touch. Place in sieve to drain.
Cut tomatoes in half and seed. Grate coarsly and mix with the remaining ingredients.
Slice eggplants in half. Place halved eggplants in a large dish, with sliced side facing upwards. Pour a generous dash of tahini and tomatoes over each half.
Serve while still warm or at room temperature, allowing each diner to scrape the eggplant flesh with Tahini away from the charred skin.
Tips:
The colder the water used to make the Tahini the whiter its color. Try substituting some of the water with ice!
If you don’t plan to use the tahini immediately we recommend that you omit the garlic from it and add it shortly before serving.
