Eggplant Salatim | Chef Michael Solomonov | Tips & Techniques

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

Peel and cut the eggplant, then salt it overnight to remove bitterness.

Sear the eggplant in a pan until dark and caramelized.

In a separate pan, sauté olive oil and red onion until softened.

Add smoked paprika to the onion and cook until fragrant.

Combine the seared eggplant with the onion mixture.

Cover with vinegar and break down the mixture with a spoon until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens