Ingredients

Adjust Servings:

	2 Aubergine/Eggplant
	Tahini Sauce
	30 g of Tahina
	1 tsp. of Hazelnut butter
	30 ml of Water Cold water
	to taste Salt
	to taste Lemon juice
	1 clove of Garlic a small one
	Decoration:
	10 Hazelnut
	1 tsp. of Mint dried Or, fresh mint
	to taste Salt
	to taste Grounded black pepper
	5 Barberry dried Optionally
	2 tsp. of Parsley leaves

Eggplant with Tahini and Mint Served Iranian Way

Name: Eggplant with Tahini and Mint Served Iranian Way
Total time: 15 min
Yield: 2
Cuisine: Signature Cuisine
Ingredients: Aubergine/Eggplant: 2; Tahina: 30 g of; Hazelnut butter: 1 tsp. of; Water: 30 ml of; Salt: to taste; Lemon juice: to taste; Garlic: 1 clove of; Hazelnut: 10; Mint dried: 1 tsp. of; Salt: to taste; Grounded black pepper: to taste; Barberry dried: 5; Parsley leaves: 2 tsp. of

Features:

Cuisine:

Signature Cuisine

15 min
Serves 2
Easy

Ingredients

2 Aubergine/Eggplant
Tahini Sauce
30 g of Tahina
1 tsp. of Hazelnut butter
30 ml of Water
Cold water
to taste Salt
to taste Lemon juice
1 clove of Garlic
a small one
Decoration:
10 Hazelnut
1 tsp. of Mint dried
Or, fresh mint
to taste Salt
to taste Grounded black pepper
5 Barberry dried
Optionally
2 tsp. of Parsley leaves

Directions

Vienna has a restaurant &flora with a lovely modern interior and a fireplace, fragrant natural wines and great food made from regional products with an oriental touch. The chef here is a beautiful woman of Iranian origin, very attentive and friendly, plus she always wears an eccentric multicolored turban bandage on her head.

At &flora, baked eggplant is served with tahini and mint, which was unusual for me (mint, not tahini :)). Coincidentally, I was having dinner there with my friend and colleague, an Iranian coach. She told me that they always eat eggplant with mint, and it’s the perfect combination. I will not be able to repeat the dish from &flora exactly, so you need to go there and try it. But I have created my own combination, which I share in this recipe.

Bon Appétit!

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Steps

1 Done	BAKING THE EGGPLANTS Preheat the oven to 250 degrees. Wash and dry the eggplants. Then pierce them in several places with a fork, place them on a baking sheet covered with baking paper and bake them for 1 hour. The skin should start to brown and the flesh of the eggplant should become super soft and creamy. Take the cooked eggplants out of the oven and put them in a colander to cool and drain a bit.
2 Done	MAKING THE SAUCE Chop the garlic very finely. Put the tahini, hazelnut butter, water, garlic, a dash of lemon juice and salt in a bowl. Stir it all together vigorously with a whisk until you get a thick white sauce. Taste and season it with salt and lemon juice to taste and stir again.
3 Done	SERVING Peel the hot eggplant off the skin, leaving the tail. Place the eggplant on a plate or board to serve, slice lengthwise and then diagonally across several times. Bon Appétit!