Tahini Eggplant Recipe
Tastes like Stroganoff–and it’s non-dairy. Very popular.

Steam (or bake at 350°) until soft:
    1 eggplant, cubed

Sauté in a pot or large skillet until onions are golden:
    2 tablespoons canola or sun?ower oil
    2 tablespoons olive oil
    2 cups onions, minced
    3 cloves garlic, peeled and minced

Add and sauté for 5 minutes:
    2 cups mushrooms, sliced
    cooked eggplant

Mix in:
    1 teaspoon dried dill weed
    1 teaspoon powdered cumin
    1½ teaspoons salt
    ¼ teaspoon black pepper
    1 pinch cayenne

Set aside. Blend in blender:
    3 tablespoons raw tahini
    3 tablespoons water
    juice of one lemon

Add blended ingredients to sautéed vegetables and mix well. Add salt and pepper to taste.

Garnish with:
    1/4 cup fresh parsley, minced

Optional: Add 1/4 cup red bell pepper, cubed (more flavorful if sautéed in olive oil first).

Serving idea: Great when accompanied by Rosemary Olive Bread.

More recipes

• Rice with Pasta