Green Tahini Spread
Carmit’s super green tahini spread has bunches of parsley and not a single drop of water, just lemon!
Wow, talk about intense!
On toasted bread with eggplant, walnuts & chilies it’s heavenly.
½ jar tahini paste
2 bunches parsley
2-3 garlic cloves, peeled
5-6 lemons or ~3/4 cup lemon juice
Blend everything in the food processor, taste and adjust seasoning.
Transfer to the fridge for about an hour, where your tahini sauce will solidify into a thick spread.
Pickled Eggplant with Herbs
Makes about 18
It’s fun to have these in the fridge; they turn any boring sandwich into a happy meal.
If you don’t have a grill you can broil in your oven.
2 large eggplants
Oil for brushing or spraying
¼ cup olive oil
¼ cup good quality red wine vinegar
¼ cup herbs – any kind
1 garlic clove – chopped very fine
salt and freshly ground pepper
Slice the eggplants into thick slices, about 1/2 an inch thick and lightly oil by brushing or spraying. Grill on on a low heat with cover for about 20 minutes until the slices are golden and soft. Turn eggplants over a few times.
Mix olive oil, vinegar and herbs. Season generously with salt and pepper.
Transfer eggplant into a wide container. Pour the olive oil mix on top – it looks like there isn’t enough but there is- the eggplant absorbs the oil mixture so move the pieces around to make sure all pieces are covered. It’s nice to cover with a lid so that flavors absorb better.