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Eggplant Salad, New Israeli (P, TNT)
Source: "Fresh and Simple: Contemporary Israeli Cuisine," by Erez Komarowsky
Serves: 4

2 round eggplants

Ingredients for the Dressing:
Juice of 1/2 lemon
1/4 cup olive oil
2 garlic cloves, crushed
1/4 tsp. coarse salt
A little black pepper, coarsely crushed
1/2 hot pepper or a little chili pepper, crushed
1 tsp. fresh za'atar

Tehini (not diluted)

Roast the eggplants on a grill above the stove. Since I have a vitroceramic I have tried this on the grill, and another time in the oven - the oven roasted eggplants were creamier and much better!

When ready, halve horizontally the eggplants.

Prepare the sauce by mixing together all the ingredients. Sauce should be spooned on the eggplants, then place a little tehini on each and serve.

Poster's Notes:
A delicious dish, served at room temperature.

Erez Komarwosky is the owner of the chain restaurants and bakeries "Lechem Erez" and author of "Lechem Erez," "Fresh and Simple: Contemporary Israeli Cuisine," and "Little Chef" (a children's cookbook). All books are in Hebrew.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A