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Roasted Eggplant With Tahini
Salting the diced tomato drains off excess water, concentrating the flavor and improving the texture.
Sprinkling the fried eggplant with salt while it's still hot ensures that it will adhere.
Puréeing the garlic in lemon juice tames its flavor, creating a tahini that's flavorful but not pungent.
Cooking the eggplant at high heat evaporates its moisture quickly.
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