Fried Eggplant with Tahini – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Slice the eggplants centimeter thick.

   KnifeCutting board
2. 2
   Sprinkle salt over slice the eggplant and leave 20 minutes, until they release their liquid, then pat dry well with paper towels.

   Paper towels

   💡Salt draws liquid out of the eggplant, and dry slices absorb less oil and brown instead of steaming.
3. 3
   Dredge the eggplant slices in gluten-free flour blend seasoned with salt and black pepper.

   Plate
4. 4
   Heat the oil' in a deep pot' to 180°C (355°F) and fry the eggplant slices in it in batches, until golden on both sides.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5. 5
   Transfer slice the eggplant to paper towels.

   Paper towels
6. 6
   Mix the tahini, lemon juice and garlic.
7. 7
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
8. 8
   Arrange the eggplant slices on a plate and pour the tahini sauce over them and scatter the parsley.

   Plate