You are here

Eggplant With Tahini Sauce

Anonymous's picture
Anonymous (not verified)
Ingredients
  Eggplant 1 Large (Unpeeled)
  Olive oil/For deep frying 1 1⁄2 Cup (24 tbs)
  Tahini 2 Tablespoon
  Yogurt 1 Cup (16 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Salt To Taste
  Parsley 1 Dash, minced (For Garnishing)
  Pomegranate seeds 1 Dash (For Garnishing)
  Hot red pepper 1
Directions

Wash the eggplant and cut off the ends.
Cut into quarter-inch thick slices.
Heat the olive oil in a heavy skillet and fry the eggplant, a few slices at a time, in the oil until golden brown.
Drain on paper towel.
Set aside.
In a mixing bowl, prepare the sauce by mixing the tahini with the yogurt.
Add the lemon juice, garlic and salt.
Arrange the eggplant on a serving platter and pour the sauce over the slices.
Garnish with the minced parsley and pomegranate seeds.
Dust with a sprinkling of hot red pepper.
This is an excellent buffet dish.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute

Rate It

Your rating: None
4.26316
Average: 4.3 (19 votes)