Planning A Meal? Try these:


More Like This:
Spiced Chickpeas Ave. Rating is 4
Sauteed Olives with Mushrooms Ave. Rating is 3
Egyptian Charoset Ave. Rating is
Borekas de Pescado (Fish Borekas) Ave. Rating is
Olives in Oil Ave. Rating is

More Recipes from cookinisrael :
An Israeli Winter Casserole - Lamb shanks and root Ave. Rating is 4
Malabi Ave. Rating is

 

See all of cookinisrael 's recipes

 

 

Search Jewish Web

 

Eggplant Baladi
Ave. Rating is (0 ratings) Comment

Posted by:cookinisrael  

Easy way to serve a delicatessen eggplant

Serves:
Prep Time:  minutes
Cook Time:  minutes
Sephardic Parve Appetizer

Recipe Tools
Share Recipe
 Email to a friend
Print Recipe
 Print this recipe
Add to My Cookbook
Rate this recipe

Have a question for the recipe author? Ask!
Share ('DiggThis’)

Ingredients

2 medium size eggplants
1/2 cup pure tachina (tahina)
1 bunch finely chopped parsley
2-3 cloves chopped garlic
juice from 1 lemon or more to taste
Olive oil, sea salt
Silan or pomegranate concentrate
Pine nuts

Directions

  1. Burn eggplants over flame till soft and charred.
  2. Cut off burnt part and open on plate
  3. Dribble tachina, lemon juice and a bit of olive oil over eggplant.
  4. Sprinkle chopped garlic and chopped parsley and a bit of sea salt over everything.
  5. Garnish with pomegranate concentrate or silan and/or pine nuts.

Reader Comments

Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-9 Recipe Trader