Good but light, greedy but sinless: the baked eggplant with yogurt and tahina, the rich sesame cream so used in Middle Eastern cuisine, i'm a light summer starter, low in calories and gluten-free. Very simple to prepare and really delicious. Obviously the strong point of this recipe is the sauce made from Greek yogurt and tahina. As you know sesame is an integral part of Sicilian cuisine and is found in many traditional recipes, from SICILIAN MAFALDE AI REGINA COOKIES. In the form of a cream, it is now also found in some supermarkets, but I buy my favorite tahina on Amazon. I suggest you always keep a package in your home because it is indispensable to prepare for example the wonderful EGGPLANT BABAGANOUSH, but also l’CHICKPEAS HUMMUS oppure i SESAME AND TAHINI BISCUITS or the TAHINI TRUFFLES AND SALT FLOWERS.
Baked aubergines with yogurt and tahina are quickly prepared and, despite the need to turn on the oven, I'm sure you'll do them often. Few tricks: use sweet, seedless eggplant, like striped eggplant or silk violets. Cut them into slices about 3 centimeters thick because they are cooking, becoming dehydrated, shrinking. Engrave them with a knife so that they cook quickly and the extra virgin olive oil penetrates inside.
For the yogurt cream and tahina recommend a Greek yogurt, dense and flavorful. Then lemon juice, tahina, parsley (but also basil or marana) and salt. The doses are really indicative, because it all depends on your tastes. The tahina has a slightly bitter aftertaste and the more you use it the more bitter it becomes present. Lemon juice gives acidity, and again you have to decide how much you like. The oil serves to make the cream thicker: you can use extra virgin olive oil but also sesame oil, rich in oleic acid and great for both raw and frying. I remind you that aubergines are in season and that they are good and versatile, then have a look at all my RECIPES WITH EGGPLANT and have a good day!
2 long striped eggplants or silk violets
extra virgin olive oil, to taste
Salt, to taste
250 grams of Greek yogurt
60-80 grams of tahina
Salt, to taste
lemon juice, to taste
parsley (or basil or marana), to taste
sesame seeds, to taste
Preheat oven to 200 degrees static. Line a baking sheet with parchment paper and lightly grease it with extra virgin olive oil. Add a pinch of salt.
Wash the eggplants, remove the ends and cut them into slices at least 3 centimeters thick. Cut the honeycomb slices with a sharp knife and spray with extra virgin olive oil and a little salt until.
Bake the aubergines in the oven for 20 minutes or until the pulp is soft and the surface golden.
While the Eggplant bake, prepare the sauce. Work the yoghurt in a bowl until creamy. Add one or two tablespoons of extra virgin olive oil or sesame oil, tahina and lemon juice. Finally the salt. I recommend you taste to get the taste you prefer, adding to taste sesame cream, lemon, salt and oil. The cream must have a thick consistency. Finely chop the parsley or herbs you have chosen and add them to the sauce. Toast the sesame seeds in a frying pan over a very low heat, until they become shiny on the surface. Allow to cool.
Once the aubergines are cooked in the oven, place a little yoghurt and tahina cream on each slice and top with the toasted sesame seeds. You can enjoy the baked aubergines with yogurt and tahina, a very fast dish, as a starter or as a second, both lukewarm and cold. Bon appétit.