Baked eggplant with tahini and tomatoes
2 servings
60 minutes
It has long been known that eggplant goes well with sesame paste tahini and tomatoes. Here this harmony is presented in all its glory. Recipe by the chef of the restaurant The Greeks Nikita Brekhov.
1
Pierce the eggplant with a fork in several places.
- Eggplant: 1 piece
2
Send the eggplant to bake in an oven preheated to 180 degrees. This will take about 15-20 minutes.
- Eggplant: 1 piece
3
Peel the eggplant.
- Eggplant: 1 piece
4
Prepare the sauce by mixing tahini and lemon juice.
- Tahini: 100 g
- Lemon juice: 50 ml
5
Coat the eggplant with sauce.
- Tahini: 100 g
6
Send the eggplant to the oven for another 10 minutes.
- Eggplant: 1 piece
7
Cut one tomato into cubes.
- Tomatoes: 2 pieces
8
Grate one tomato after peeling it.
- Tomatoes: 2 pieces
9
Finely chop the garlic and add it to the tomato mixture.
- Garlic: to taste
10
Add 10 ml of olive oil to the tomato mixture.
- Olive oil: 50 ml
11
Spread the tomato mixture on the eggplant.
- Tomatoes: 2 pieces
12
Garnish with fresh greens on top.
- Fresh herbs: to taste
13
Sprinkle with olive oil.
- Olive oil: 50 ml
14
Sprinkle with lemon zest.
- Lemon juice: 50 ml
15
There is delicious bread served hot or cold.
