Just add tahini! Babaratatouille and cucumber-dill salad

Tahini sauce makes everything delicious! Here are some ideas for your harvest veggies using tahini from CSA member Predrag.

(Amounts of ingredients used are all at your discretion… you can’t go wrong, so experiment and enjoy!)

Babaratatouille (if you love babaganoush and ratatouille, you’ll love this dish!)

From the farm:
eggplant
onions or leeks
summer squash
basil
tomatoes

From the store:
garlic
tahini
tamari
turmeric
cumin
salt

Cube the eggplant with skin, cut the onions with leaves, add some salt, turmeric and cumin powder, and saute in a small amount of water for 5 min. Add cut squash and minced garlic and after 2 min roughly cut basil leaves. Cover and turn off the flame.

Tahini sauce: stir 2-5 tablespoons of tahini, enough tamari to salt it (1/4 – 1/2 amount of tahini), and a few drops of water in a bowl. When smooth, add a bit more water, to a consistency of a thick sauce.

Pour the sauce over the sauteed veggies and decorate with raw tomatoes on top.


Cucumber-dill salad

From the farm:
cucumbers
green onions

From the store:
dill
garlic
tahini
tamari
almonds

Start with soaking almonds in water overnight or longer – change the water a few times. This makes them softer, more digestible and removes phytic acid.

Make the tahini sauce as per babaratatouille recipe above. Mix in minced garlic.

Cut everything up, and mix in a large bowl.

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One Response to Just add tahini! Babaratatouille and cucumber-dill salad

  1. cheryl rose says:

    yum!

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