Grilled eggplant with sesame tahini sauce
2 servings
30 minutes
The recipe was shared with us by the Italian brand chef of Aram Mnatsakanov's restaurants Antonio Freza, this is how he prepares eggplant at Bosco Mishka Bar.
1
Roast the eggplant whole over coals, on a grill, with a gas burner, or directly over the gas flame on the stove until the skin is charred.
- Eggplants: 2 pieces
2
Once the skin is well roasted, place the eggplant in a bowl, cover tightly with a lid or plastic wrap, and let it sit for a while. Then peel off the skin and cook the eggplant until ready, for example in a microwave or preheated oven for 5 minutes. The finished eggplant should be very soft.
- Eggplants: 2 pieces
3
Prepare tahini sauce. Mix all ingredients (tahini, lemon juice, water, 2 cloves of garlic, 2 teaspoons of olive oil, sea salt) with a whisk until smooth. Pre-press or grate the garlic.
- Tahini: 50 g
- Lemon juice: 2 teaspoons
- Water: 40 ml
- Garlic: 3 cloves
- Extra virgin olive oil: 3 teaspoons
- Sea salt: pinch
4
Prepare a tomato tartare. Grate a fresh tomato, add some grated garlic, black pepper, salt, and oil.
- Tomatoes: 1 piece
- Garlic: 3 cloves
- Black peppercorns: to taste
- Extra virgin olive oil: 3 teaspoons
5
Prepare chili-salsa sauce. Finely chop pickled chili and cilantro, mix with lemon juice and olive oil.
- Pickled Chili Peppers: 2 g
- Coriander: 2 sprigs
- Lemon juice: 2 teaspoons
- Extra virgin olive oil: 3 teaspoons
6
Place tahini sauce on a plate, top with baked eggplant, drizzle with tomato tartar and chili salsa. Add sea salt and serve with fresh cilantro.
- Tahini: 50 g
- Eggplants: 2 pieces
- Tomatoes: 1 piece
- Pickled Chili Peppers: 2 g
- Coriander: 2 sprigs
- Sea salt: pinch