Baked eggplant with tomato salsa and green tahini sauce
2 servings
60 minutes
At one time, Israeli chef Alexander Maron was invited to set up the kitchen at the trendy Moscow Hydra Bar. And he gave the bar cuisine a Tel Avivian licentiousness: baked eggplant reveals its silky interior on the plate, with tomato salsa, seasoned with a hefty dose of garlic, visible for contrast. To put the finishing touch, you need to get yourself some good quality tahini sauce and mix it with a whole bunch of greens. Tart thi na , similar to unsweetened sesame halva, goes well with any vegetables, both fresh and baked.
1
Preheat the oven to 260 degrees. Make deep cuts along the eggplant with a knife. Bake for 30 minutes until softened. Let cool for 5 minutes and then peel immediately. Salt and drizzle with olive oil.
- Eggplant: 1 piece
- Olive oil: 30 ml
- Salt: to taste
2
Prepare the sauce - green tahini. For this, place parsley leaves (2/3 of the total weight), tarragon leaves, a clove of garlic in a blender, add lemon juice, 225 ml of water, salt, tahini paste and blend until smooth.
- Parsley leaves: 50 g
- Tarragon leaves: 10 g
- Garlic: 3 cloves
- Lemon juice: 35 ml
- Tahini: 180 g
- Salt: to taste
3
Prepare salsa from tomatoes. Peel the tomatoes and cut them into 4x4 mm cubes. Finely chop the shallot, remaining garlic clove, and chili pepper; chop the remaining parsley and cilantro. Mix all ingredients with olive oil and lemon juice. Add salt.
- Tomatoes: 320 g
- Shallot: 50 g
- Garlic: 3 cloves
- Chili pepper: 10 g
- Parsley leaves: 50 g
- Cilantro (coriander leaves): 25 g
- Olive oil: 30 ml
- Lemon juice: 35 ml
- Salt: to taste
4
Place tahini sauce on a plate with a tablespoon. Make a cut along the eggplant, slightly open it, and place it on top of the tahini sauce. Fill the cut with tomato salsa. Garnish with fresh herbs and pine nuts roasted in a dry pan.
- Tahini: 180 g
- Eggplant: 1 piece
- Tomatoes: 320 g
- Pine nuts: 5 g
- Parsley leaves: 50 g
- Cilantro (coriander leaves): 25 g
