Recipe

Arabic Eggplant Salad

50 min • 4 to 6 servings •

Dov

Creamy hummus served in a bowl, garnished with olive oil and paprika, placed on a beige cloth with garlic, tahini, and olive oil in the background.

This is a very favorite side dish of mine, that, with a few changes will change it’s origin to some other nations (that will follow)

Ready

4 – 6 medim size eggplants (should be light in weight, bright dark purple in color and not too firm)

1 – 2 garlic cloves

Juice of 2 – 3 lemons

100 cc of raw Tahini sauce

salt to tast

Set

Fire. You need fire – either a bone fire outside, a barbicue after you have done all the meets, or even an open flame on your stove (not recommended at all due to the smell and mess…)

Go!

The whole eggplants should be totally burned!!! The skeen shold look like charcoal while the inside fully coocked.

Let the burend eggplants drip and cool

Cut to halves lengthwise

Scoop the inside into a dish

Add the lemon juice

Add the (well) crushed garlic

Mix well

Add the tahini sauce and mix a lot until the mixture whitens and looks homogeneous .

Taste – the result should be a bit sour, and, off course, smokey.

Recommendations

Must stand in the fridge at list 12 hours before it gets the right taste!
Goes very well near mashed potatoes, along side fresh cucumbers…

barbicued chopped cold side dishes eggplants garlic salads

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