Fast and Easy Cooking
This wonderful appetizer is very popular in the Middle East and on the Mediterranean coast. Each region has its own peculiarities of cooking this dish. Our recipe today comes from Turkey.
Ingredients:
Eggplants – 3 pcs.
Tahina (sesame paste) – 2 tbsp.
Classic yogurt (low-fat sour cream) – 50 g
Lemon juice – to taste
Olive oil – 1 tbsp.
Garlic – 1-2 cloves
Salt, black pepper, cumin, hot red pepper, fennel – to taste
Fresh herbs (parsley, cilantro) – to taste
Preparation:
- Bake the eggplants until soft. This can be done on coals, on a grill, on a gas burner, or in the oven. In the oven, it is better to bake in foil (wash the eggplants, dry them, prick them with a fork, wrap them in foil, bake at 200 degrees, about 1 hour).
- Cool the eggplants, peel them (if they are well baked, this can be done very easily), put them in a deep container, separate them into fibers with a fork.
- Finely chop the garlic, or grate it, add to the eggplants.
- Add tahini (you can use ready-made, or you can make it yourself), yogurt, olive oil, lemon juice, salt, spices. Mix everything.
- Serve cold with fresh herbs and bread (preferably lavash).
I recommend watching video recipes for other simple and tasty dishes on our YouTube channel Fast and Easy Cooking.
