Classic Baked Eggplant with Tahini Sauce (Печен патладжан с таханов сос)
Традиционно ястие · Bulgarian
A traditional Bulgarian dish featuring tender baked eggplant generously drizzled with a creamy, nutty tahini sauce, often served as a side or appetizer.
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Съставки
- Large eggplants2
- Tahini (sesame paste)1/2 cup
- Lemon juice1/4 cup
- Garlic cloves2
- Water2-4 tbsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Стъпки
- 1
Preheat oven to 400°F (200°C).
- 2
Wash eggplants and prick them all over with a fork.
- 3
Place eggplants on a baking sheet and bake for 40-50 minutes, or until very soft and skin is slightly charred.
- 4
While eggplants are baking, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper.
- 5
Gradually whisk in water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
- 6
Once eggplants are baked, let them cool slightly. Slice them lengthwise, but not all the way through, and gently open them up.
- 7
Drizzle generously with olive oil.
- 8
Spoon the tahini sauce over the eggplant flesh.
- 9
Garnish with chopped fresh parsley and serve immediately.
