ngredients:
3 medium-sized eggplants
1 cup of basic Gamal Tahina
2 ripe tomatoes
1/3 cup of olive oil
3 garlic cloves
1 cup of finely-chopped mint
Salt, pepper
Preparation: 1. Fire-roast eggplants on all sides until scorched, and
place on netting, or pierce eggplants with a skewer or fork and roast in an
oven preheated to a grilling temperature for 20-minutes on each side.
2. Split tomatoes in half and remove juice and seeds. Grate
with the coarse side of grater and mix with the
remaining
ingredients.
3. Split eggplants in half, and pour a dash of tahina and
tomatoes into each half.
4. Serve eggplants while still warm.
Tips: 1. The tahina will be whiter the colder the water
used. Some of the water can even be replaced with ice.
2. If you don’t plan to use the tahina on the day
that you prepare it, it is recommended to add the garlic immediately
before serving.
