Roasted eggplants, with a zaatar and tahini sauce
This dish with oriental flavors is an invitation to travel.
Inspired by Chef Ottoleghi's eggplant recipe (found in his book Plenty), I replaced yogurt and fermented milk with tahini (sesame butter).
In addition to tahin, you will also discover the refined flavors of zaatar, a Middle Eastern blend of thyme, sesame seeds and sumac.
The nutty taste of aubergines, pomegranate seeds, zaatar, blend harmoniously.
Ingredients for eggplants
- 6 small aubergines cut into slices about 1 cm
- olive oil (for basting eggplants)
- pink salt of the Himalayas and black pepper of the mill
Ingredients for tahini sauce
- 80 gr of tahin (sesame butter)
- 8 tablespoons of olive oil
- juice of 1/2 lime (lime)
- 1 garlic clove (for garlic lovers, add a second clove)
- 1 tablespoon zaatar
- a little water
- pink salt of the Himalayas
- To decorate the dish, plan a pomegranate from which you will extract the seeds.
Preparation of eggplants:
- Lightly brush eggplant slices with olive oil on both sides. Add salt and pepper.
- Preheat oven to 430 ° F (220 ° C).
- Roast the aubergines for 10 to 15 minutes on each side.
Preparation of the sauce
- Put all the ingredients in your blender, with 10 tablespoons of water.
- Blend until creamy.
- According to the desired texture, you can add water.
- Rectify the seasoning according to your tastes.
Mounting
- Place the aubergine slices in a dish.
- Rub them with the sauce.
- Sprinkle with pomegranate seeds.
Information
Spinach is a source of antioxidants, vitamin B9 and fiber.
The consumption of spinach would have a beneficial effect on the eyes health. It is also a recommended food for people with anemia.
They are consumed both raw and cooked, and it is advisable to choose organics ones.
Information
Eggplants are rich in antioxidants that are essentially in their skin. Full of fiber, low in calories, they stimulate intestinal transit.
Tahini, sesame paste, is very rich in fiber and trace elements. It is also an important source of protein.
