When making mezza (small salads) for dinner, the particulars are determined by the color and texture of the vegetables. In this case, eggplant is once again on the menu, but because of its fabulous green color I chose a very simple preparation.
BT's Roasted Green Eggplant
Ingredients:
3 small green (long, asian) eggplant
5 cloves crushed garlic
2 lemons
small bunch of cilantro
1 tablespoon fruity olive oil
1/2 teaspoon kosher salt
Directions:
Wash eggplant thoroughly
Place vegetables over an open flame - on the grill or on the hob
Roast until all parts of the eggplant are charred and steam is seeping out of the fruit
Remove eggplant to a bowl and let cool
Carefully remove charred skin taking care not to lose any flesh
Chop eggplant on cutting board until it is in breaking down but not entirely smooth
Add garlic, salt and the juice of 2 lemons
Chop cilantro and add to eggplant
Add salt
Serve with tahina
Enjoy! !בתיאבון
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