Yogurt tahini sauce with roasted eggplants and bell peppers Yogurt tahini sauce with roasted eggplants and bell peppers Israeli Kitchen Photo: Miriam Kresh

Yogurt tahini sauce with roasted eggplants and bell peppers

The sesame spread gets a modern update in this recipe.

Print
  • Yield: 3/4 cup
  • Prep time: 5 minutes

Tahini is a pantry staple in every Israeli kitchen, prized not only for that delicately roasted sesame flavor, but also for its versatility. Tahini is most often served savory, as part of a hummus plate, for example, or squeezed over hot falafel in a pita. But it’s also the base for the most typical of Israeli sweets, halvah – and tahini cookies. And Israeli cooks are always dreaming up delicious ways to combine tahini with other ingredients. This recipe features tahini blended with yogurt to make a light sauce.

What foods can you dress up with this sauce? Start with vegetables. Drop spoonfuls of it over roasted eggplant and bell peppers, as shown above (I’ll explain how to make that a little further on); or over glazed carrots. Go on to fish: the sauce is excellent with baked or grilled fish. Or increase the tahini in the recipe to 3 tablespoons to obtain a dip for raw cucumbers and carrots. If you want to go sweet, omit the garlic and salt, beat in one tablespoon honey, and spoon the sauce over sliced fresh fruit – or baked bananas.

Ingredients

  • 6 tablespoons Greek yogurt
  • 2 tablespoons tahini paste
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • Mix all ingredients in a medium-sized bowl. That’s it!

Directions

How to roast eggplant and bell peppers:

Slice 1 medium eggplant into strips.

Slice 2 fat red bell peppers into quarters, or use two colors of bell peppers.

Place in a baking sheet; the eggplant strips should be skin side down and the bell peppers skin side up. Dribble plenty of olive oil over the vegetables.

Season with salt and pepper.

Bake at 375° F (200° C) 30 minutes, or until the vegetable strips are soft and the bell peppers are slightly charred.

Sprinkle sesame seeds over the hot vegetables. Serve warm, with the olive oil in the baking sheet, and topped with tahini/yogurt sauce.

Other vegetables are good roasted like this: sweet potato strips, cauliflower florets and green beans, for example. And they all taste good with the yogurt tahini sauce.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus