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2 large eggplants
low sodium vegetable broth
seasonings like Gefen Garlic Powder, parsley, to taste
tahini dressing (see recipe below)
1 cup Haddar Baracke Tahini or other sesame tahini (not ready made techina)
1/2 cup Heaven & Earth Lemon Juice or fresh squeezed lemon juice (3–4 lemons)
3 cloves garlic, minced, or 3 cubes Gefen Frozen Garlic
1 teaspoon salt or salt substitute like aminos or Mrs. Dash, etc
3/4 – 1 cup cold water, depending on desired consistency
Preheat oven to 375 degrees Fahrenheit.
Cube eggplant and spread eggplant in a single layer on a cookie sheet lined with Gefen Parchment Paper.
Optional: Sprinkle with vegetable broth or water and seasonings.
Bake at 375 degrees Fahrenheit till soft on the inside and getting a little crispy on the outside, approximately 45 minutes, depending on the oven.
Drizzle some Tahini dressing on top (recipe follows) or toss cubes into a salad or entrée.
Put the first four ingredients in the food processor and add water slowly to desired consistency. You can add more water as needed. (It will thicken over time.)
Adjust seasonings to taste.
Great as a dressing or to drizzle over roasted eggplant or other vegs.
Photography by A. Rosenger
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Hello,
Can you please tell me if apple cider vinegar can be substituted for the lemon juice in this recipe. If not apple cider vinegar, would there be another substitute I could use instead of the lemon juice?
Thank you
Hi! I’ve tried adding vinegar to tahini instead of lemons and did not love the way it came out. There is a certain acidity that the lemons give that I found hard to replicate.