Khatsilim with tahini

2 servings

30 minutes

Another good example of the friendship between eggplant and sesame paste tahini. Here, olive oil and honey help them to combine. Recipe by Ester Bistro chef Grigory Chunikhin.

Energy value per serving

• Calories: 330.5
• Proteins: 8.7g
• Fats: 25.2g
• Carbohydrates: 16.5g

Ingredients

• Eggplants: 500 g
• Tahini: 50 g
• Lemon juice: 30 ml
• Salt: 8 g
• Ground black pepper: 3 g
• Olive oil: 20 ml
• Honey: 10 g
• Green onions: to taste

Cooking steps

1. Wash the eggplants and grill them for 10 minutes.

   Required ingredients:

   • Eggplants: 500 g

2. Put the hot eggplants in a box and close the lid to make it easier to peel.

3. After 10 minutes, peel the eggplant.

4. Chop coarsely.

5. Add tahini.

   Required ingredients:

   • Tahini: 50 g

6. Add lemon juice.

   Required ingredients:

   • Lemon juice: 30 ml

7. Salt and pepper.

   Required ingredients:

   • Salt: 8 g
   • Ground black pepper: 3 g

8. Add honey

   Required ingredients:

   • Honey: 10 g

9. Pour with olive oil.

   Required ingredients:

   • Olive oil: 20 ml

10. Sprinkle with green onions.

    Required ingredients:

    • Green onions:  to taste