Grilled Eggplants With Tahini Sauce
Hibeş is a very practical, delicious, gluten-free and vegan recipe from Antalya cuisine. At the same time, it is one of the recipes that I often make at home as a sauce or other function. So far, I have used the it in many different ways. Salad dressing, food dressing, spread on hot bread and much more.
It is a tahini-based sauce and goes well with roasted and grilled vegetables. In this recipe, I only used eggplant, but I also make other grilled vegetables from time to time. Stuffed whole cauliflower in the ov en is one of the other recipes I made before. When eating Hibeş alone, the bread I prefer with it is fresh and hot bazlama.
The amount of hibeş you get with the recipe below is more tha n the amount used in the recipe. Thinking that there is no such thing as too much hibeş, I always make too much and keep it in the refrigerator. This way, I have ready sauce at hand. If you are not a big fan of hibeş as I am, you can reduce the amount of ingredients proportionally and prepare exactly enough for the recipe.
I do my grilling in the toaster. After I put the thing I'm going to cook in the machine, I close the top. In this way, the ingredients are cooked in a short time. After the vegetables are half cooked, I turn the vegetables upside down and place them in the opposite direction of the first lines. In this way, the same place does not overcook and burn, and a nice square shape is formed on the vegetables.
To grease the vegetables, I spray them with an oil spray bottle instead of pouring oil directly on them. This way I grease them all equally.
Enjoy the recipe...
- 2 eggplants,
- 1 tablespoon of olive oil,
- Salt to taste.
For Tahini Hibeş Sauce;
- 1/2 cup of tahini,
- Juice of 1/2 lemon,
- 1/2 cup of water,
- 1 clove of garlic,
- 1/2 teaspoon of paprika,
- 1/2 teaspoon of cumin,
- Slice the eggplants into thin round slices,
- Drizzle salt and olive oil on them and mix,
- Cook both sides on heated grill or toaster until soft,
- For Hibeş sauce, grate or chop the garlic into small pieces and take it into a bowl,
- Add the other ingredients and whisk until it thickens,
- If you have time, rest it in the fridge for 15-20 minutes,
- Arrange the eggplants on a wide serving plate and pour the sauce over.