Oven-baked eggplants
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This dish can be grilled or baked, and served with either pita or lavash. You can stuff the pita with eggplant, making it a great appetizer to take on the go. Tahini, a sesame paste essential in Eastern cuisine and healthy eating, pairs beautifully with eggplant and definitely adds a touch of exotic flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 800 grams of eggplant
- 3 tbsp. l. sesame tahini paste
- 1 tbsp lemon juice
- 1-2 tbsp. l. olive oil
- 1 tbsp finely chopped garlic
- 1 teaspoon red chili pepper
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Cooking the dish according to the recipe:
- Preheat the oven to high heat. Place the eggplants on a baking sheet and, turning occasionally, roast until golden brown on all sides and tender, about 40 minutes. Remove from the grill and let cool.
- Once cooled, peel the eggplants and roughly chop them, reserving the liquid. Transfer the eggplants to a deep bowl. Mix the remaining ingredients and season with salt and pepper to taste. Serve well chilled or at room temperature, with pita bread cut into triangles.
Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, cookbook authors, and radio and television hosts specializing in Latin American cuisine.
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