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Eggplant
with
Tahini
&



 Yoghurt
Dressing

 
 







Bialik
College
Kitchen
Garden
Program
 


Ingredients:
          

Equipment:



 4
large
eggplants,
2cm
thick
slices
 lengthways
 salt
flakes
 extra
virgin
olive
oil
 2
teaspoons
cumin
seeds
 2
cloves
garlic,
very
finely
chopped
 2
tablespoons
tahini
 300g
plain
yoghurt
 1
lemon,
juiced
 ¼
bunch
mint,
torn
into
pieces
 ½
fresh
pomegranate


      

grill
pan
or
frying
pan
 metric
spoon
measures
 tongs
 mortar
&
pestle
 juicer
 chopping
board
 knife


Method:
 1. 2. 3. 4.

5.

Preheat
grill
or
frying
pan.
 Brush
the
eggplant
with
oil
and
season
with
sat
&
pepper.
 In
batches,
fry
for
a
few
minutes
on
each
side.
 In
a
mortar
&
pestle,
grind
the
cumin
seeds
coarsely.
Add
two
good
 pinches
of
salt
and
grind
together.
Place
cumin,
finely
chopped
garlic,
 tahini,
yogurt
and
lemon
juice
into
a
bowl.
Mix
well.
 Place
the
eggplant
on
a
serving
dish,
spoon
the
dressing
over
and
then
 scatter
mint
leaves
&
pomegranate
seeds.




 


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eggplant-with-a-tahini-yogurt-dressing