Ingredients:
3 large eggplants
1 cup of raw tahini
Two tomatoes
1/2 hot green pepper
2 cloves garlic
Olive oil (preferably relatively mild)
1 tsp. iodized salt
Dash of rock salt
Procedure:
1. Roast the eggplant in the oven: pierce each eggplant (one at each end and one in the middle) to avoid rupture. Arrange them in an oven tray lined with baking paper and place in a pre-heated high-heat oven for 25 minutes.
Allow them to cool and peel the skin. Place the eggplant meat in the large strainer over a bowl and let it drain for about half an hour.
2. Prepare the tahini. It should be relatively thick. Stir one cup of the tahini with a glass of water and a teaspoon of salt. Depending on the type of milling you do, you may need to add a little more water.
3. Pour the tahini on a tray or serving plates. Grate tomatoes over the tahini. Make sure to grate all around the tahini. Arrange the eggplant meat in a few small piles between the grated tomatoes.
4. Grate the hot pepper and drip it in tiny piles at several locations over the tahini.
5. Crush the garlic and sprinkle over the eggplant and tahini.
Sprinkle a little bit of olive oil on the eggplant and tahini. Add rock salt and serve.
Shawarma salad
Ingredients:
4 thighs of spring chicken
1 cup cooked white rice
2 lemons
1 large red onion, sliced into thin rings
bundle of parsley, stalks removed or fresh cilantro (wan soy)
1 hot green pepper
Marinade:
1 tsp turmeric
1 tsp. sweet or spicy paprika
1 tsp. cumin
4 tbsps olive oil
salt
black pepper
Procedure:
1. Place all marinade ingredients in a large bowl and soak the spring chicken. Refrigerate for at least half an hour.
2. Meanwhile, prepare rice.
3. Squeeze the juice of two lemons and soak in the red onion rings.
4. Fry the spring chicken until browned on both sides. Slice into thin shawarma slices.
5. To the lemon juice and onion, add the parsley leaves, slices of hot pepper and rice. Add salt and mix very well.
6. Sprinkle over the shawarma and stir.
7. Serve immediately.