Kouzina at the National Hellenic Museum
1558 North Milwaukee Avenue
To read more about the restaurant:
Polítiki Melitzanosaláta - "Politiki"
(Constantinople-style grilled eggplant salad with housemade pita)
Yield: eight appetizer portions
Prep time: 30-35 minutes
2 large eggplants
3 Tbs sesame paste (tahini)
2 cloves fresh garlic
2 Tbs white balsamic vinegar
1/2 cup Greek extra virgin olive oil
salt to taste
Prepare charcoal grill. Grill whole eggplants on hot charcoal grill or on a gas stovetop burner, turning frequently, until the outside of eggplants are charred and eggplant is soft at all points. Remove from heat. Peel cooked eggplant under cold running water over a colander. Discard charred skin. Allow eggplant flesh and pulp to drain thoroughly in colander. Mince garlic cloves and transfer to mortar. Mash minced garlic with a large pinch of salt in mortar with pestle. Remove eggplant from colander. Transfer to a cutting board. Chop eggplant pulp thoroughly to remove stringiness. Transfer to bowl. Whisk sesame paste, garlic-salt mixture and olive oil with eggplant until evenly blended. Adjust salt as needed. Serve with warm pita bread.