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EGGPLANT - Japanese Eggplant with Tahini Crema
Nb persons: 0
Yield:
Preparation time:
Total time: 30 minutes
Source:
| Serves: 4 as an appetizer For the eggplant: | |
| 1 pound | Japanese eggplants, (about 3) cut in half lengthwise and cut on the bias into 1-inch pieces |
| Dash | salt |
| Pinch | sugar |
| 1 tablespoon | olive oil |
| Cilantro leaves, for garnish | |
| Pine nuts, for garnish | |
| Chipotle powder, for garnish For the tahini crema: | |
| ½ cup | Mexican crema or sour cream |
| ¼ cup | fresh lime juice |
| ¼ cup | water |
| ¼ cup | tahini |
1 canned chipotle chili, finely chopped
Directions
1. Preheat oven to 350 degrees. Season eggplants with salt, sugar and oil, tossing to coat. Spread eggplant out on a baking sheet in a single layer and bake until fork-tender, 20 minutes.
2. Meanwhile, make tahini crema: In a bowl, whisk together all ingredients until combined. Set aside.
3. Serve eggplant warm, drizzled with crema. Garnish with cilantro, pine nuts and chipotle powder.
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