This recipe I
"borrowed" from my sister, a recipe she really is proud of, and not
for nothing! On Friday evenings, all the brothers and sister, gathered together
at our parents' house for having a nice Shabes dinner, and on special occasions
we got the privilege to enjoy this wonderful salad my sister made us. I used to
gather all the ingredients for her, and she, as in a trance, prepared it. I of
course took the opportunity and noted in my head exactly how, why and how much,
but all in all, I made this dish for a few times now and it was never perfect.
There was always something missing, and I know exactly what. Ochti, when are
you coming to visit us?!
The beautiful thing about
this dish, in my opinion, is the combination of the grilled taste of the
eggplant (especially if you grill it on the barbeque) with the fresh airy taste
of the fresh ingredients, and then the tahini wraps everything and creates a
whole independent and very yummy entity.
The Ingredients :
Medium size fresh eggplant
Raw whole grain tahini
One clove of garlic
A small onion
One small tomato
Fresh lemon
A few fresh coriander leaves
Some sea salt
Pepper
Start by grilling the
eggplant until it becomes nice and soft, and then let it cool down a bit. It's
also possible to grill it on a dry pan but on the barbeque it's just amazing.
After the eggplant cooled down, slice it in the middle and open it gently. Then
chop the onion, garlic and tomato, and add them on top. Peel some of the lemon
peel (the white part is really bitter, so try and use just the yellow part),
chop it up and add it as well with a bit of juice from the lemon. Season a bit
and drizzle some of the raw tahini. Chop the coriander and add it on top of
everything. This salad is really amazing with some fresh challa bread. Enjoy!
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