Grilled Eggplant With Green Tahina From

Another 'Secret Restaurant Recipe' from Artmeat restaurant in Ramat Gan, Israel.

Presented by, the home of Kosher recipes.

Member: ArtMeat
Prep time: 10 minutes
Level: Easy
Serving/Yields: 1-2 servings

Grilled eggplant with green tahina

1 eggplant (small size or in Israel they are called "Baladi" eggplants)
2 cloves garlic
1 tsp lemon juice
1 tsp olive oil
3 radishes
Oregano leaves

Green Tahina:
1 cup raw tahina
¼ cup fresh cilantro
2 cloves garlic
1 tsp salt
¼ cup lemon juice
¾ cup cold water

1. To grill the eggplant, brush with lemon juice and oil and grill on an outdoor grill or on a mesh on the stovetop. (If you do it on the stovetop, it is better to cover it with aluminum foil, for easier cleanup.) You can also cut the eggplant in two before grilling it.
2. Grill until charred and soft.
3. Shred the radishes.
4. When the eggplant is grilled, peel off the outside layer and strain a bit.
5. For the Tahina, blend all the ingredients, adding the water gradually until you reach a desired consistency.
6. Place the strained eggplant on a plate. Drizzle on some tahina. Garnish with oregano leaves and shredded radishes.

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