Eggplant with sesame paste
3 servings
30 minutes
Eggplants with sesame paste are a harmony of the delicate, creamy taste of sesame and the slight bitterness of eggplant, enriched with the freshness of lemon zest and the spiciness of feta. This dish draws inspiration from Mediterranean cuisine, where sesame paste – tahini – is used in sauces and appetizers. The velvety-textured eggplants soak up the aromas of oil and spices, while their light grilling adds a pleasant smokiness. The acidity of lemon highlights the nutty notes of sesame, and olive oil adds completeness. The dish is perfect as a standalone appetizer or side for meat and fish, as well as part of a light summer dinner. Its simplicity in preparation and rich flavor make it a versatile choice for any meal.
1
Toast sesame seeds (100 g) in the oven for 10 minutes, shaking occasionally. Place in a blender and start grinding, gradually adding sesame oil. Store the sauce in the refrigerator.
- Sesame: 140 g
- Sesame oil: 40 ml
2
Peel the lemon zest and squeeze the juice. Gradually add the sauce and season with salt. Cut the eggplants into 1 cm thick rounds. Coat in the mixture and place on the grill pan. Drizzle with olive oil on top. Sprinkle with remaining sesame and crumbled feta when serving.
- Lemon: 1 piece
- Salt: to taste
- Eggplants: 2 pieces
- Olive oil: 6 tablespoons
- Sesame: 140 g
- Feta cheese: to taste