Wednesday, April 17, 2013

Tahini Eggplant

This is not a very sweet recipe, but I enjoy it very much for how satiating it is, and its ability to be eaten hot or cold and still taste alright.  The proportions here will yield two to three large servings.  Sometimes, I top this with balsamic vinegar, or sunflower seeds.


1 large eggplant
At least 0.5 lb / 0.25 kg spinach
6 T / 180g tahini
1/4 cup / 20g raisins
1/2 cup / 50g walnuts
Grapeseed oil, for cooking


Heat up a frying pan to medium heat, with oil
Dice the eggplant into 1' by 1' / 2cm by 2cm cubes.
Cook eggplant until browned and mostly translucent, about 10 minutes, stirring occasionally.
Reduce heat to medium-low and stir in the spinach.
When the leaves are almost entirely wilted, take the frying pan off of the heat and stir in walnuts and raisins.
Stir in the tahini.

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