Meat and Poultry

Ingredients

Eggplant

• 2 medium-sized eggplants, cut into 1.5 cm thick slices
• Salt
• Oil for frying

Zesty Spicy Tahini Sauce

• 1/2 cup tahini (preferably roasted sesame)
• 1/3 cup cold water
• Juice of 1/2 lemon (or adjust to taste)
• 2-3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon hot paprika (or more, if you like extra heat)
• Salt and freshly ground black pepper to taste

To Serve

• Fresh parsley, coriander, or mint leaves for garnish

Instructions

1. Prepare Eggplant

• Generously sprinkle salt over the eggplant slices and place them in a colander for about 30 minutes to draw out excess moisture.
• After 30 minutes, pat them thoroughly with a paper towel.

1. Fry Eggplant

• In a frying pan, heat enough oil over medium heat.
• Once the oil is hot, fry the eggplant slices in batches, cooking until golden brown on both sides.
• Transfer the fried eggplant to a plate lined with paper towels to absorb excess oil.

1. Make Tahini Sauce

• In a mixing bowl, whisk together tahini, cold water, lemon juice, minced garlic, smoked paprika, hot paprika, salt, and black pepper.
• Stir until the mixture is smooth and creamy. Adjust water or lemon juice to achieve the desired consistency.

1. Assemble and Serve

• Pour the spicy tahini sauce into a serving dish.
• Layer the fried eggplant slices on top.
• Finish by garnishing with fresh parsley, coriander, or mint leaves. Serve while warm.

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