Grilled eggplant with tahini sauce is a delightful Middle Eastern dish that perfectly balances smoky flavors and creamy textures. The charred eggplant, enhanced by a drizzle of rich tahini, creates a deliciously satisfying experience that’s both vegan and kosher. This dish not only highlights the vibrant culinary traditions of the region but also makes for a healthy and flavorful addition to any meal!
Cuisine: Middle Eastern, Kosher/Jewish
Person: 1; Cost: $5.18
Weight: 350 g; Calorie content: 383; Cooking Time: 20 minutes
Products:
Sesame seed paste (tahini) - 50 g
Eggplants (aubergine) - 0.5 pc
Garlic - 14 g
Lemons - 0.25 pc
Recipe:
Bake the eggplant on coals, on the grill, on a gas burner, or directly on the gas over the gas stove burner until the skin is charred. When the skin is thoroughly fried, put the eggplant in a bowl, cover tightly with a lid or cling film, and leave for a while. Then remove the skin and bring the eggplant to readiness, for example, in a microwave or preheated oven for 5 minutes. The finished eggplant should be pretty soft. Prepare the tahini sauce. Mix all the ingredients (tahini, lemon juice, garlic, two teaspoons olive oil, salt, pepper) with a whisk until smooth. Pre-squeeze garlic through a press or grate. Put tahini sauce on a plate and baked eggplant on top.
Cuisine: Middle Eastern, Kosher/Jewish
Person: 1; Cost: $5.18
Weight: 350 g; Calorie content: 383; Cooking Time: 20 minutes
Products:
Sesame seed paste (tahini) - 50 g
Eggplants (aubergine) - 0.5 pc
Garlic - 14 g
Lemons - 0.25 pc
Recipe:
Bake the eggplant on coals, on the grill, on a gas burner, or directly on the gas over the gas stove burner until the skin is charred. When the skin is thoroughly fried, put the eggplant in a bowl, cover tightly with a lid or cling film, and leave for a while. Then remove the skin and bring the eggplant to readiness, for example, in a microwave or preheated oven for 5 minutes. The finished eggplant should be pretty soft. Prepare the tahini sauce. Mix all the ingredients (tahini, lemon juice, garlic, two teaspoons olive oil, salt, pepper) with a whisk until smooth. Pre-squeeze garlic through a press or grate. Put tahini sauce on a plate and baked eggplant on top.
