Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/4 lb Red potatoes -- cubed
8 oz Eggplant -- grilled
2 tb Lemon juice
1 tb Tahini
2 cl Garlic -- minced
Salt and pepper -- to taste
2 tb Fresh cilantro -- chopped
1/4 c Water -- or less
1/4 c Red onion -- diced
Lemon zest -- to taste
1 tb Extra virgin olive oil
Put the potatoes on to boil and cook until tender.
Meanwhile, scrap eggplant from it's peel; finely chop and combine
with lemon juice, tahini paste, garlic, salt, pepper, and cilantro.
Mix well and adjust seasoning.
Drain potatoes. Return to the pan. Add diced red onion and cook over
medium high heat for up to 1 minute. Add the eggplant mixture and
toss to warm; add water to thin. Mixture should resemble a sauce.
Transfer potatoes to a serving plate and splash with a little olive
oil.
