What you need:
1 large eggplant (cut into quarters along its length)
1/4 cup & 4 tbsps olive oil (2 tbsps would be used for drizzling when done and 2 tbsps will be for toasting sesame seeds)
1 clove garlic (grate until fine)
3/4 tsp ground cumin
1 tsp lemon zest (grate finely)
Round Black pepper (grind in order to maximize the taste)
1 tbsp lemon juice (freshly squeezed)
1 tbsp tahini (Windy City Organics Dastony Organic Sesame Tahini 16 oz Pack of 2)
1/4 cup Sesame seeds
- Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 8-10 minutes each side; let cool slightly. Grind eggplant (skin and all) until almost a paste by using a fork.
- In a pan, heat the 2 tbsps of olive oil. When the oil is hot enough, pour the sesame seeds. Toast the seeds until they turn golden brown, make sure not to overcook it. Keep tossing it for at least 3 minutes.
- Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.
So, there you go! A new recipe that you can try in your own kitchen. Buy the Windy City Organics Dastony Organic Sesame Tahini 16 oz Pack of 2 now, and enjoy great tahini recipes!