in Middle East

Eggplant salad

updated

Spread the love

Ingredients for 2 servings:

  • 2 m.-large eggplant(s)
  • 1 large onion(s)
  • 2 small lemons
  • Salt
  • 5 tbsp sauce (sesame sauce, tahini sauce) if needed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the eggplants and bake in a preheated oven at approximately 150°C – 180°C for about half an hour, until the eggplants are soft and the skin has lightened in color. Scoop out the flesh and mash with a fork or mince lightly in a food processor. Peel the onions and dice them. Squeeze the lemons. Mix the onions and lemon juice with the chopped eggplants and season with salt. If desired, mix with sesame sauce (tahini sauce) – but it also tastes good without tahini and goes well with bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tuna pasta salad

Ham roll according to Daniel