Eggplant and Tehini Salad
Item
Title
Eggplant and Tehini Salad
Description
A recipe for Eggplant and Tehini Salad
Creator
Amira Kaczur
pages
65
transcription
Ingredients
2 medium eggplants
2 Tbsp. lemon juice
1 pressed garlic clove
1 c. Tehini sauce
2 tsp. salt
¼ tsp. black pepper
1 Tbsp. chopped dill
2 chopped green onions
1 Tbsp. olive oil
Dash of red pepper
Directions
Roast eggplant on open fire until evenly charred and soft all over (you can bake eggplants in a hot oven for 45 minutes). Pierce eggplant with fork before baking. Cool a bit. Peel eggplants, pulp in a bowl and mash. Add lemon juice and garlic. Add the tehini sauce, salt, pepper, dill and green onion (chopped). Add olive oil; mix well and chill. Garnish before serving with red pepper. Decorate plate with tomato slices, black olives and dill leaves.
Variation: Hadassah Baldinger adds 2 tablespoons chopped parsley
2 medium eggplants
2 Tbsp. lemon juice
1 pressed garlic clove
1 c. Tehini sauce
2 tsp. salt
¼ tsp. black pepper
1 Tbsp. chopped dill
2 chopped green onions
1 Tbsp. olive oil
Dash of red pepper
Directions
Roast eggplant on open fire until evenly charred and soft all over (you can bake eggplants in a hot oven for 45 minutes). Pierce eggplant with fork before baking. Cool a bit. Peel eggplants, pulp in a bowl and mash. Add lemon juice and garlic. Add the tehini sauce, salt, pepper, dill and green onion (chopped). Add olive oil; mix well and chill. Garnish before serving with red pepper. Decorate plate with tomato slices, black olives and dill leaves.
Variation: Hadassah Baldinger adds 2 tablespoons chopped parsley
