Eggplant, along with tomatoes, peppers, potatoes, and sweet potatoes, belongs to the family of nightshade and is technically a fruit. But, to most people, they are referred to as veggies. This beautiful, dark-purple fruit, called an aubergine in most countries on the European continent, sounds more elegant than calling it an eggplant. I like the smoothness of the skin and enjoy preparing various dishes using these purple beauties. Although there is a large variety of eggplants to choose from, I generally look for medium to large-sized, dark purple ones that are firm, because they are fresher and have more flavor.
Basically, eggplant has practically no calories (about 20 calories in a cup of raw fruit), mostly because of its high water content. Just try cutting a thin slice and then pressing down on it—you'll see how the bulk reduces to a thin slice. You can create many tasty and exciting dishes just by using simple recipes.
Servings
4-6
Ingredients:
2 medium - large eggplants
2 Tbsp. tahini sauce (light color)
2 garlic cloves (minced)
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 Tbsp. pure Za’atar herb
salt & pepper to taste
Directions:
Preheat the oven on broil. Place the eggplants on a flat pan 3-4 below heating element and roast for 15 minutes on each side (must rotate the eggplants).
When ready, scoop out the inside of the eggplants only (no skin)
Place in a small size bowl and add the following: Tahini sauce, garlic, lemon juice, salt and pepper, and olive oil. Mix well and adjust seasoning if needed.
Drizzle olive oil and season with Za’atar herb.
This is a great side dish to serve with your favorite toasted bread or crackers.
