Israeli Fried Eggplant with Tahini Sauce

This Israeli Fried Eggplant with Tahini Sauce is an easy yet flavorful dish that is sure to please! The eggplants are fried until golden brown and crispy then baked for extra tenderness before being served with a creamy tahini sauce for an added layer of flavor! Perfect as an appetizer or side dish!

Cooking Equipment:

Baking sheet, shallow bowl or plate, large skillet, small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Israeli

Keywords:

Israeli, Fried Eggplant, Tahini Sauce

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large eggplant, cut into 1 cm thick slices

2 tablespoons olive oil

2 tablespoons all

purpose flour

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons sesame seeds (optional) For the Tahini Sauce:

2 tablespoons tahini paste

2 tablespoons lemon juice

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 200°C. Line a baking sheet with parchment paper.

In a shallow bowl or plate, combine the flour, garlic powder, salt and pepper. Dip each eggplant slice in the flour mixture until evenly coated on both sides.

Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices and cook for 3-4 minutes per side until golden brown and crispy. Transfer to the prepared baking sheet and bake for 10 minutes until cooked through.

Meanwhile, make the tahini sauce by combining all of the ingredients in a small bowl and whisking until smooth.

Serve the fried eggplant slices hot with a drizzle of tahini sauce and sprinkle of sesame seeds (optional). Enjoy!

Nutrition:

Calories – 456, Fat – 25g, Carbohydrates – 33g, Protein – 12g

Rating:

Did You Know?

Israel is known for its high-quality, fresh produce, including fruits like pomegranates, dates, and citrus.