Category
Appetizer
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
2eggplants, medium, sliced
1 1/2 cup minced beef
1 onion, red, medium, chopped
1/2 cup cherry tomatoes
1 garlic cloves, minced
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1/4 cupolive oil
1tsp salt
1 tsp oregano, dried
1/2 tsp chili powder
1/2 tsp cumin
1/4 cup tahini paste
1 garlic clove
3 tbs chive
2 tbs lime juice
-
2 tbs olive oil
-
1/3 tsp coarse salt
For the Dressing:
Directions
1. Heat half the amount of theolive oil in a wide pan and sauté the eggplant slices for 1-2 minutes on each side, seasoning with salt and pepper. Transfer on a plate lined with paper towels and set aside.
2. In the same pan, heat the remaining olive oil and sauté the minced beef with the onion for 5-7 minutes, seasoning with salt, cumin and chili. Add the minced garlic and cook for another minute to combine the flavors.
3. In the meantime, make the dressing: In a blender combine the tahini with the olive oil, lemon juice, and garlic until smooth. Chop and fold in the chives. Season with coarse salt.
- 4. Fill each eggplant slice with the beef mixture and wrap into a roll. Arrange on a serving plate and drizzle with the tahini dressing. Sprinkle with oregano and serve hot.
