Eggplants is one of my favorite vegetables, oops… I forgot berry, as eggplants are considered to be from the berry family! Whether a berry or a vegetable, it is a great ingredient with a distinct flavor. It also appears that many people share my love of eggplants just by the mere fact of how many eggplant dishes there are from different countries in the world.
Plus being a tasty ingredient, eggplants are fat free, low in calories, and an excellent source of potassium and fiber. Some people like to remove the skin of the eggplant before cooking it, but the skin is 100% edible and has a special flavor that I like.
Another major ingredient in this dish is Tahini; sesame paste. Tahini is closely associated with Middle Eastern cuisine and is a major component in many dishes including hummus. I love Tahini and the flavor it adds to food.
Another favorite of mine is none other than garlic. If you have been following my blog, you would have gathered that by now; there is hardly any dish that I prepare that doesn’t include garlic!
Given that today’s dish is composed of three of my favorite ingredients, I think you can imagine how much I love this dish without me going into any further details….
Eggplant in Tahini Sauce Recipe
Preparation time: 10 min Cook time: 20 min
1 large eggplant (aubergine) about 450 grams
2 large cloves garlic, minced (add an additional one if you like a stronger garlic flavor)
1/3 cup tahini (sesame paste)
1/3 cup water
2 tablespoons fresh lemon juice
1/3 teaspoon salt
Vegetable oil for frying
If you prefer a lighter Tanhini flavor you can ad 1/3 cup yogurt to the sauce.
How to make Eggplant in Tahini Sauce:
- Wash the eggplants and rinse well then cut into stripes. Place the chopped eggplants in a colander and sprinkle with salt. Leave for 1 hour.
- Rinse the eggplants and pat dry with a kitchen towel.
- Heat the oil in a pan and fry the eggplants. I usually do this a day ahead and then I fold 8 kitchen paper towels, place them in a dish, arrange the fried eggplants on top and leave them overnight so that the towels absorb most of the oil. Sometimes, I change the towels with a dry set an hour before preparing the dish so more oil can be absorbed. Another healthier option is to brush the eggplants with oil and bake them in the oven.
- Place the Tahini in a bowl add the water and whisk them together with a hand whisker until you have a uniform paste. Depending on the Tahini you are using, you may need to add a little more water (1-2 tablespoons) to thin the sauce just be careful not to thin it too much, it shouldn’t be watery. (Note: If you prefer a lighter Tanhini flavor and want to add yogurt to the sauce sauce to lighten it, then first whish the Tahini and yogurt together until you get a smooth sauce, then add the water and follow the remaining steps).
- Add the lemon juice to the Tahini mixture and whisk to fold in.
- Mix in the crushed garlic and salt. Fold the eggplants into the Tahini sauce.
To serve, pour into serving dish and eat with warm pita bread for dipping.
Hope you enjoyed today’s easy recipe: Eggplant in Tahini Sauce, a traditional Middle Eastern appetizer (Mazze). Bon appetite.
Do you like eggplants? What is your favorite eggplant dish?
اضغط الرابط لقراءة وصفة الباذنجان بالطحينة باللغة العربية