Logo vegan3000

Eggplant sauce


This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.


2 large eggplants-2 tablespoons tahini (sesame cream)--2 Tablespoons extra virgin olive oil-4 cloves of garlic-2 lemons juice-parsley-our speciality bread


Prick the Eggplant liberally with a toothpick and cook in the oven for about 1 hour at 200° C, so as to push out all the water.
Remove from oven, cut them in half and leave to drain, if proof were needed, for about 15 minutes, allowing at the same time, their cooling.
Peel and put the flesh in a bowl along with minced garlic and tahini and passed around until it forms a paste.
Add, stirring, oil and lemon juice.
Serve at room temperature sprinkled with plenty of chopped parsley and serve with the bread, preferably hot.
If at the end of the meal you are afraid that garlic may cause an unpleasant halitosis, chewed some (no more than two or three) cardamom seeds: will, in the best tradition of Asian, a portentous effect!

Do you like this recipe?
Please leave your vote and/or comment

Please share on


Questa è una ricetta di tradizione medio-orientale, molto adatta alla stagione estiva, utile anche per farcire panini e/o bruschette.
(Thanks to Barbara di Trieste)

Your votes  

Vote this recipe

Visited 22880 times

Your votes   

Your comments  

Leave your comment

No comment so far

Have you tried these recipes?
Have you read these news?