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Recipes

Ingredients:

2 eggplants
½ lb tender beef
2 tomatoes
1 chopped onion
½ hot pepper
½ cup of good quality raw tahini
½ cup chopped cilantro
Juice from one fresh lemon
4 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ cup water

Directions:

Cut the eggplant in half to achieve 2 boats
Chop the beef to tiny cubes and add salt and pepper
Fry the onion, add the beef and keep frying until brown
Remove the eggplants and scratch with a fork along the eggplant flesh
Put the fried beef and onion on top of the scratches and bake in oven over 400F to brown surface
Mix the tahini with the water, ½ of the lemon juice and a bit salt
Salad: Chop the tomato and the hot pepper, add the rest of the lemon juice, olive oil, salt and pepper
Pour the tahini over the eggplant and serve with the salad on the side

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