All the Secrets of the Perfect Egg-Plants in Tahini Salad
It is hard to peel a roasted egg-plant; there are always specks left that don’t come off, but I find them tasty. They add a special flavor…
How does one choose egg-plants? Buy them without pips.
How does one know? The female egg-plant is lighter because it is devoid of pips. If you cannot tell, ask the greengrocer.
Do we have to roast the egg-plants on the gas flame? Not necessarily. We can also bake them in the oven at 190°C, turn them over from time to time for 45 minutes. Still, on the fire it comes out tastier.
We use unprepared raw Tahini; do you? We don’t because we think that the raw Tahini is too thick and it dominates the taste of the egg-plant. I know there are people who disagree with me…
Niki, I insist that I prefer the raw Tahini: what are the quantities? Add several spoons of olive oil to the egg-plant, two spoons of raw Tahini and a spoon of chopped parseley.
We wash the roasted egg-plant under the tap and only afterwards we peel it. It’s a shame because you lose the taste of burnt/roasted. Don’t wash it.
How can you peel a very hot egg-plant? Wash your fingers under the tap from time to time.
A trick that makes the peeling easier: put it into a plastic bag for 10 minutes.
Niki, I’m confused: how does one peel? Everyone his preferable style…