Wednesday, March 25, 2009
Eggplants from heaven.
My blog friend who lives in Israel has this amazing eggplant recipe on her blog. I have been planning to make this for ages and finally I had all the ingredients at the same time (well, almost, I didn't read the whole recipe and I didn't have fresh tomatoes so I replaced them with canned diced tomatoes, probably not as good as the real things). This was so good that my husband was speechless. The recipe behind that link above is in Finnish so here it is in American:
Eggplants with yoghurt-tahini sauce
1/3 cup tahini (sesame paste)
1/2 cup greek plain yoghurt
juice from 1 lemon
3 crushed garlic cloves
1 tbsp olive oil
Cook or actually blacken the whole unpeeled eggplants either straight on top of your gas stove in the flame or in the oven under the broil until they are soft inside and black outside.
Mix the sauce. Mix tahini, yoghurt, garlic, lemon, salt and pepper. Grate the tomatoes.
When the eggplants are ready, cut them in half lenghtwise, top with the sauce, tomatoes and olive oil (and some fresh thyme if you have some).