Eggpant with Tehina

Eggplant with Tehina Recipe - A Flavorful Arabian Vegetarian Dish

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant with Tehina is a classic Middle Eastern dish that combines the smoky flavor of charred eggplant with the creamy richness of tehina sauce. This dish is perfect as a side dish or appetizer and is sure to impress your guests with its bold flavors and unique texture.

History

Eggplant with Tehina has been a staple in Middle Eastern cuisine for centuries. The combination of eggplant and tehina (also known as tahini) is a classic pairing that has been enjoyed by generations. This dish is often served as part of a mezze spread, alongside other small dishes like hummus, falafel, and tabbouleh.

Ingredients

1 large eggplant
1 medium onion
2 tbsp lemon juice
0.5 bunch of parsley
0.5 cup of tehina
2 garlic cloves, crushed
2 tsp water
1 tsp salt
dash of cayenne pepper

How to prepare

Place the whole unpeeled eggplant directly on a gas burner with the flame set at medium, turning it as the skin chars and the inside becomes soft. Alternatively, you can bake it in a pan at 450°F (250°C) until it is charred and tender (about 30 minutes).
Let the eggplant cool slightly, then cut it in half lengthwise and scoop out the eggplant pulp using a wooden spoon (as it preserves the flavor).
Chop the eggplant pulp finely in a ceramic or wooden bowl.
Grate the onion using the largest holes of a grater.
Squeeze the juice from the onion.
Chop the parsley finely and blend it with the eggplant and onion.
In a separate bowl, thoroughly blend the tehina with lemon juice and garlic.
Stir in a small amount of water until it turns white in color.
Add the tehina mixture to the eggplant mixture, along with salt and a dash of cayenne pepper.
You may add more lemon juice for extra flavor.
Garnish with parsley.

Variations

Add roasted red peppers or sun-dried tomatoes to the eggplant mixture for added flavor.
Top with toasted pine nuts or chopped pistachios for a crunchy texture.
Drizzle with olive oil and sprinkle with sumac or za'atar before serving.

Cooking Tips & Tricks

Make sure to char the eggplant skin until it is completely blackened. This will give the dish a smoky flavor and help to soften the flesh of the eggplant.

- Use a wooden spoon to scoop out the eggplant pulp, as metal utensils can react with the eggplant and change the flavor.

- Be sure to blend the tehina sauce thoroughly to ensure a smooth and creamy texture.

- Adjust the seasoning to taste, adding more lemon juice or salt as needed.

Serving Suggestions

Serve Eggplant with Tehina as part of a mezze platter with pita bread, olives, and pickled vegetables. It also pairs well with grilled meats or fish.

Cooking Techniques

Char the eggplant directly on a gas burner or in the oven for a smoky flavor.

- Blend the tehina sauce until smooth and creamy for the best texture.

Ingredient Substitutions

Use store-bought tehina sauce if you don't have time to make your own.

- Substitute parsley with cilantro or mint for a different flavor profile.

Make Ahead Tips

You can prepare the eggplant and tehina sauce ahead of time and assemble the dish just before serving. Store the components separately in the refrigerator.

Presentation Ideas

Garnish with a drizzle of olive oil, a sprinkle of paprika, and a few fresh parsley leaves for a beautiful presentation.

Pairing Recommendations

Serve Eggplant with Tehina alongside grilled chicken, lamb kebabs, or falafel for a complete meal. Pair with a crisp white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Eggplant with Tehina contains approximately 200 calories.

Carbohydrates

Each serving of Eggplant with Tehina contains approximately 15 grams of carbohydrates.

Fats

Each serving of Eggplant with Tehina contains approximately 10 grams of fats.

Proteins

Each serving of Eggplant with Tehina contains approximately 5 grams of proteins.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese. Tehina is rich in calcium, iron, and magnesium.

Alergens

This recipe contains sesame seeds, which may be an allergen for some individuals.

Summary

Eggplant with Tehina is a nutritious dish that is rich in vitamins, minerals, and healthy fats. It is a great option for those looking to incorporate more plant-based foods into their diet.

Summary

Eggplant with Tehina is a delicious and nutritious dish that is perfect for entertaining or enjoying as a simple weeknight meal. With its bold flavors and creamy texture, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, during a trip to Israel with my husband. We were wandering through the bustling streets of Jerusalem when we stumbled upon a small, family-owned restaurant. The delicious aroma of spices and herbs wafted through the air, drawing us in like a magnet.

As we sat down at a cozy table in the corner, I couldn't help but notice the array of colorful dishes being served to the other diners. Plates piled high with hummus, falafel, and roasted vegetables lined the tables, tempting me with their tantalizing smells and vibrant colors.

When the waiter approached our table, I asked him for a recommendation. Without hesitation, he suggested the Eggplant with Tehina. I had never tried this dish before, but I was eager to taste something new and exciting. Little did I know that this simple dish would become a staple in my own kitchen for years to come.

As the waiter placed the plate in front of me, I was struck by the beauty of the dish. Slices of tender, roasted eggplant were drizzled with a creamy, nutty tehina sauce and sprinkled with fresh herbs. The combination of flavors and textures was unlike anything I had ever tasted before.

With the first bite, I was hooked. The roasted eggplant melted in my mouth, while the tangy tehina sauce added a burst of flavor. It was a perfect balance of creamy, savory, and slightly sweet. I savored every bite, not wanting the meal to end.

After our trip to Israel, I knew I had to recreate this dish at home. I asked the waiter for the recipe, but he just smiled and told me it was a family secret. Undeterred, I set out to experiment in my own kitchen, determined to capture the essence of that unforgettable meal.

I started by roasting the eggplant until it was tender and caramelized, then whipped up a batch of homemade tehina sauce. I combined the two elements, adding a sprinkle of fresh herbs and a drizzle of olive oil to finish it off. When I took my first bite, I knew I had succeeded. The flavors were just as bold and delicious as I remembered from that cozy restaurant in Jerusalem.

Over the years, I have shared this recipe with friends and family, each time receiving rave reviews. It has become a staple at family gatherings and dinner parties, always eliciting compliments and requests for seconds. I take pride in knowing that I can recreate a taste of Israel in my own kitchen, thanks to that fateful encounter with Eggplant with Tehina.

As I sit here, writing down this recipe for future generations to enjoy, I am filled with gratitude for the culinary adventures that have shaped my life. From the bustling streets of Jerusalem to my own cozy kitchen, each dish tells a story of discovery and delight. And the story of Eggplant with Tehina is one that will always hold a special place in my heart.