Easily confused with techina, the prepared condiment, tahini is just pure ground sesame paste. Well-known for its application in Middle Eastern and Mediterranean cuisines, there are many Asian dishes, like desserts, noodles, and sauces, that use sesame paste as well.

Awesome Sauce

Sweet and Simple

Halva is made by adding sugar syrup and flavorings to pure tahini.

DIY-able If You Dare

Most tahini is made with an industrial mill, but you can make it at home with a food processor, although you may need to add some oil to smooth things out.

Propose a Toast

Tahini is made from raw hulled sesame seeds, while Chinese sesame paste is made from toasted sesame seeds.

Eggplant and Techina

Recipe by Sima Kazarnovsky

I make this eggplant every week. Lately, I alternate and cut up the eggplant into bite-size pieces, tossing all the ingredients into a bowl like a salad. The freshness comes through either way you eat it, with the sharp chili peppers and fresh parsley nicely complementing the rich taste of the techina. Enjoy!

SERVES 4

• 1 eggplant
• salt, for soaking
• olive oil, for drizzling
• salt and pepper, to taste
• garlic powder, to taste
• dried parsley, to taste
• 1 plum tomato, diced
• 1 shallot, diced
• 1 green chili pepper, diced
• 2 handfuls parsley leaves, chopped
• 2–4 Tbsp store-bought techina
• lemon juice
• coarse sea salt, for sprinkling

Cut eggplant in half and score the flesh of each half with a knife, making “x” marks. Salt it, leave it soaking for half an hour, and then dry it.

Preheat oven to 400°F (200°C).

Place eggplant skin side down on a baking sheet and drizzle with olive oil; season with salt, pepper, garlic, and dried parsley. Roast for around half an hour, or until it’s very soft.

Mix together tomato, shallot, chili pepper, and parsley.

To serve, smear the flesh of each eggplant half with 1–2 tablespoons store-bought techina. Top with the diced salad. Drizzle olive oil and lemon juice, and sprinkle coarse sea salt on top. Enjoy.