"Inspired from my brother’s wedding… Originally I wanted to make the one from my brother’s wedding but was short on capsicum. Sometimes it’s OK to improvise."
Eggplant with Raw Tahina
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Recipe Description
Perfect for a paleo diet.
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- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- Two medium sized eggplants cut in half
- Half a small cup of sunflower oil
- 1 ½ small cups of raw sesame seeds
- One tsp of salt
- Juice of one small whole lemon
- 1 ¼ small cups of sunflower oil
- Four large pinches of chopped fresh curly parsley for garnish
Method
Step 1
Preheat the oven at 215 degrees Celsius. Prepare a flat roasting tray with baking paper and the eggplants. Rub the eggplants with oil and roast them in the oven for ten minutes on each side or until they are well cooked. Check occasionally.
Step 2
In the blender blend the sesame seeds for a minute or until they become flour. Next place the salt, juice of lemon and oil in and blend for thirty seconds or until the consistency is smooth. Once done pour into a bowl wrapped up and place in the fridge for an hour.
Step 3
Once the eggplants are done take them out and let them cool. After they are cooled make small rectangle wells in each of them and place them in a deep flat bowl wrapped up and place them in the fridge for an hour.
Step 4
Place the eggplants each on four lovely dishes of your choice, gently pour the tahina in each eggplant and place each pinch of parsley on top of the eggplants. Enjoy!