— By Ben Brewer
I was trying to think of a new way to make roasted eggplant more interesting, glanced over to my spice shelf and saw some wasabi paste.
So… while roasting the eggplant I whipped together a tahina based wasabi sauce and the result was really tasty. Try it out and let know what you think about this Israeli/Japanese fusion-ish dish.
The full recipe after the jump.
Wasabi Roasted Eggplant Salad
Ingredients: (all measurements are approximate)
- Medium sized eggplants – 2, roasted
- Cilantro – 1/3 cup chopped
- Tahina paste (raw) – 1/2 cup
- Soy sauce – 1/2 tablespoon
- Canola oil – 1/2 tablespoon
- Wasabi – 1.5 tablespoons
- Pepper – to season
- Roast the eggplants on a gas burner until skin is charred and the inside is cooked and soft. 3 minutes per side should be enough. Once done, put in a bowl and cover with a towel to keep in steam. Once cook, scrape off charred skin and place the flesh in a mixing bowl.
- Mix tahina paste, soy sauce, wasabi, oil and pepper until mixed well and smooth. Add to eggplant and fold in well.
- Add chopped cilantro and serve with bread, pita or on its own. Can be served warm or cold.
Ben Brewer is the founder of Israel Food Tours, in which he brings us his unique and in-depth knowledge of the Israeli culinary scene.