Ingredients with Measurements:
- 2 medium eggplants
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants into 1-inch cubes and place them on a baking sheet.
3. Drizzle the olive oil over the eggplant cubes and toss to coat.
4. Roast the eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
5. In a mixing bowl, whisk together the tahini, lemon juice, garlic, and salt and pepper to taste.
6. Add the roasted eggplant cubes to the mixing bowl and toss to coat with the tahini dressing.
7. Sprinkle the chopped parsley over the top of the salad.
8. Serve the Tzfatit Eggplant Salad warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 180
- Fat: 16g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Instead of tahini, you can use almond butter or peanut butter.
- Instead of parsley, you can use cilantro or mint.
Variations:
- Add chopped tomatoes or cucumbers to the salad for extra freshness.
- Top the salad with crumbled feta cheese for a tangy flavor.
- Add a pinch of cumin or paprika to the tahini dressing for extra spice.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized cubes to ensure even roasting.
- You can also grill the eggplant instead of roasting it in the oven for a smoky flavor.
- If the tahini dressing is too thick, you can thin it out with a little water.
Storage instructions:
- Store any leftover Tzfatit Eggplant Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salad, simply microwave it for 1-2 minutes or until warmed through.
Presentation ideas:
- Serve the Tzfatit Eggplant Salad in a large bowl or on a platter.
- Garnish the salad with additional chopped parsley or a sprinkle of paprika.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
- Paprika
Pairings:
- Serve the Tzfatit Eggplant Salad with pita bread or crackers for dipping.
- Pair the salad with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Hummus
- Tabouli
- Grilled vegetables
Troubleshooting advice:
- If the eggplant is not tender after roasting, you can put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash the eggplants thoroughly before cutting them.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- Tzfatit Eggplant Salad is a traditional Israeli dish that originated in the city of Safed (Tzfat).
Flavor profiles:
- The Tzfatit Eggplant Salad is savory, nutty, and slightly tangy.
Serving suggestions:
- Serve the Tzfatit Eggplant Salad as an appetizer or side dish at a party or gathering.
- Enjoy the salad as a light lunch or dinner.
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Region: Israeli