Roasted Eggplant with Tehina - Aubergine Biladi | Pita & Chocolat
Roasted eggplant with tehina, essential Israeli appetizer with creamy sauce, tomato and fresh cilantro, vegan and gluten-free recipe
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Ingredients
- 2 medium eggplants
- 3/4 cup cold water
- 3/4 cup pure tahini (sesame paste)
- Juice of 1/2 lemon (about half a cup)
- 1 tomato, peeled and diced
- Salt, pepper
- 1 small bunch fresh cilantro, roughly chopped
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