In this post, I taught readers how to roast eggplant over their gas stove flame. Today we are taking it to the next level, people!
(And just a reminder that should you need it, I’ve got a tahina tutorial HERE.)
It is very popular to have eggplant served in the following manner at restaurants here – roasted, then splayed open and decorated with tahina, tomatoes, fresh zaaztar (hyssop) or parsley, raw garlic and much more. I have even had it served to me with pomegranate seeds!
Ingredients
- 1 large eggplant
- 1/2 - 1 cup prepared tahina
- 1 tomato, chopped
- handful or fresh za'tar or fresh chopped parsley
- 1 -2 cloves garlic, chopped
- olive oil for drizzling
- sumac
- paprika
- salt and freshly ground black pepper
Topping options
Instructions
- Roast eggplant over an open flame, turning until all sides are charred and eggplant is soft.
- Set aside and allow to cool.
- Slice open eggplant and let all liquid drain off.
- Place eggplant on serving plate and flay open, gently mashing the flesh but keeping the eggplant intact.
- Drizzle with tahina and then toppings of your choice.
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http://triumphwellness.com/deluxe-flame-roasted-eggplant-with-tahina/Recipe and Photos © Emily Segal www.TriumphWellness.com
