Roasted Eggplant Tahini And Yogurt Spread Food

EGGPLANT AND TAHINI SPREAD

Steps:

• Prepare grill for cooking.
• Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
• Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
• Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.

EGGPLANT (AUBERGINE)-TAHINI DIP

Steps:

• Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
• Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
• Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
• Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
• Goes well with pita crackers.

EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING

Steps:

• Peel eggplant.
• Slice eggplant into circles.
• Salt eggplant to help eggplant not absorb so much oil.
• Let frying oil get hot and fry until eggplant gets golden brown.
• Let eggplant drain.
• In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
• Then add to lemon juice.
• Then add tahini.
• Stir very well until smooth which will take several minutes.
• Then add yogurt and water and stir until all is blended.
• Arrange eggplant on a plate and drizzle dressing over the eggplant.
• Enjoy.