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.
Calories330.5kcal
Proteins8.7grams
Fats25.2grams
Carbohydrates16.5grams
1
Wash the eggplants and grill them for 10 minutes.
- Eggplant: 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.
- Tahini: 50 g
6
Add lemon juice.
- Lemon juice: 30 ml
7
Salt and pepper.
- Salt: 8 g
- Ground black pepper: 3 g
8
Add honey
- Honey: 10 g
9
Pour with olive oil.
- Olive oil: 20 ml
10
Sprinkle with green onions.
- Spring onion: to taste
11
