Lebanese Eggplant Salad
While browsing through recipes one evening, I came across this version of eggplant salad. And because I still had one bag of frozen eggplant left in the freezer, I thought I'd give it a try.
It turned out very good, even better than at the restaurant. Just be careful with the tahini (sesame paste). There are some brands that have a very strong smell and taste and you have to add only a little, to taste.
Ingredients
●
Eggplant
2 pieces
●
Lemon
0.5 pieces
the juice
●
Salt
1 tsp
to taste
●
Tahini
1 tbsp
to taste
●
Extravirgin olive oil
3 tbsp
Step by step
Step 1
Bake the eggplants (see the Romanian eggplant salad recipe), drain well and place in a blender or food processor.
Also, add salt, olive oil, tahini and lemon juice.
Step 2
Mix well. Adjust with salt, lemon juice and tahini, to taste.
Step 3
Spread over bread or pita and serve.
Enjoy!
Quantity:
500 g (7-8 servings)
Prep time:
10 min
Difficulty:
easy
Ready in:
10 min