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Eggplant Salad w/Tehina (P, TNT)
Source: "The Diverse Israeli Table"
Serves: 6 to 8

1 large eggplant
1/4 cup oil, for frying
Juice of 3 lemons
4 cloves garlic, chopped finely
1/2 cup onion, chopped
1/4 cup tehina (sesame paste)
1 tbsp. parsley, chopped
2 tsp. salt
Radishes and olives for garnish

Peel the eggplant and cut into 1" (2-1/2cm) cubes.

Heat the oil in a heavy skillet and add the eggplant, turning occasionally so that all sides are browned. During the frying, add the lemon juice and garlic.

Fry until the eggplant is soft enough to mash. Remove from the heat, drain the excess oil and transfer the mixture to a bowl.

Mash the mixture thoroughly. Add the remaining ingredients and mix. Cover and refrigerate. Serve cold, garnished with the olives and radishes.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A