Servings: 4 people
- Wire roaster optional
- Nonstick pot with lid optional
- Cooling rack optional
- Sheet pan optional
INGREDIENTS
- 2 eggplant
- 1 cup frying oil
- 2 eggs
- 1 cup bread crumbs
- 1 tablespoon flour
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 cup tahini sauce (mix ½ cup raw tahini with ⅓ cup water, ½ lemon juice, ½ teaspoon salt and ¼ ground black pepper)
- 1 tomato, chopped
- 1 tomatoes, squeezed
- ¼ red onion
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- 2 tablespoons olive oil
INSTRUCTIONS
- Grill the eggplants over high heat on a wire roaster. If you don't have one, remove the grate, cover the area around your preferred heat source with tin foil and cooking the eggplants right on top. When the eggplants are charred all around, remove them from the heat, transfer to a pot and cover for 5 minutes.
- Now that the eggplants have soaked in the steam, you can easily remove their skin.
- In a bowl, mix the breadcrumbs with flour and sesame seeds. In a separate bowl, combine the eggs with salt.
- Heat up the frying oil in a pan over medium heat.
- Dip the eggplants in the egg mixture, then cover them with breadcrumbs. Fry until golden and transfer to a sheet pan topped with a cooling rack.
- Serve on a bed of tahini sauce, chopped tomatoes, red onion, parsley and cilantro, and drizzle with olive oil and juice from a squeezed tomato.