The dish can be prepared not only on the grill, but also in the oven, and serve – with both pita and pita bread. You can start pita eggplant – and then get a snack, which is convenient to take with by myself. Tahina sesame paste, an integral part of oriental cuisine and healthy eating, goes well with eggplant and definitely adds exotic to the dish.
Recipe author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors, and also radio and television presenters specializing in latin american the kitchen
Time: 55 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 800 gr. eggplant
- 3 tbsp. l tahini sesame paste
- 1 tbsp. l lemon juice
- 1-2 tbsp. l olive oil
- 1 tbsp. l finely chopped garlic
- 1 tsp red capsicum
Recipes with similar ingredients: eggplant, lemon juice, pepper chili sesame seeds
Recipe preparation:
- Preheat the grill in the oven. Put eggplant on a baking sheet and, turn over from time to time, bake them until they are do not fry on all sides and do not become soft – about 40 minutes. Remove from the grill and cool.
- Peel cooled eggplant and chop coarsely, Do not drain the liquid. Transfer eggplant into a deep bowl. Mix the remaining ingredients and season to taste with salt and pepper. Serve the dish well chilled or roomy. temperature, with pita sliced in triangles.
