|Sesame Seed Salad|
1 large eggplant
3 tbsp sesame seed paste
juice and rind of 1 lemon
1 garlic clove, crushed
pinch of paprika
1 tbsp chopped cilantro
salt & pepper
Boston lettuce leaves
Strips of pimiento
toasted sesame seeds
1. Cut the eggplant in half, then place in colander and sprinkle
with salt leave to stand 30 minutes, then rinse under cold running
water & drain well pat dry with paper towels
2. Place the eggplant halves, ski- side uppermost, on an oiled cookie sheet.
Cook in a preheated oven, 450 F/230 degree, for 10-15 minutes.
Remove from the oven and leave to cool
3. Cut the eggplant into cubes and set aside until required. Mix together
the sesame seed paste, lemon juice and rind , garlic, paprika, & cilantro
Season with salt and pepper to taste and stir in the eggplant
4. Line a serving dish with lettuce leaves and spoon the eggplant into the center.
Garnish the salad with pimiento slices, lemon wedges & toasted
sesame seeds then serve.