Lightly steamed eggplants spiked with scallions and sun-dried tomatoes are served in a Middle Eastern dressing of sesame-based tahini, making an unusual alternative to cream or butter sauces.
ingredients
eggplants with tahini dressing
14 ounce eggplants
4 scallions
1 ounce sun-dried tomatoes in oil
To garnish:
a few sprigs of fresh dill
For the dressing:
1 clove garlic
1 lemon
1 tablespoon tahini paste
3 tablespoons olive oil
Salt and black pepper
method
1. Fill a steamer with water and bring it to the boil.
2. Trim and rinse the eggplants. Halve them lengthways if they are large, then cut them widthways into slices about 5 mm (1/4 in) thick. Put them into the steamer, cover and cook for 6 — 8 minutes, or until they have softened.
3. To make the dressing, peel the garlic and crush it into a small bowl, then squeeze 3 tablespoons of juice from the lemon and add it to the garlic. Add the tahini paste and olive oil, season to taste and mix.
4. Trim, rinse, and thinly slice the scallions, drain and chop the sun-dried tomatoes and set aside.
5. Transfer the cooked eggplants to a colander and press them down firmly with a spoon to remove as much of their juice as possible - do not worry if they break up. Then transfer them to a serving bowl and stir in the scallions and the sun-dried tomatoes.
6. Pour over the tahini dressing and toss well. Rinse, dry and chop enough dill to give 1 tablespoon and scatter it over the eggplants. Leave them to cool for 5 minutes to let the flavour develop before serving. Serving suggestion This unusual dish goes particularly well with simple grilled lamb or chicken. It can also be served as a starter, accompanied by some hot crusty bread.
