Preparation:
Place the eggplants in a colander and sprinkle them with salt, then leave them to stand over a bowl for twenty minutes. Rinse the eggplants well and leave to drain. Heat half the olive oil in a large saucepan. Add some of the eggplant cubes and brown them on all sides. Use a slotted spoon to remove the cubes from the pan and set aside. Add more oil as necessary and cook the remaining cubes. Set aside. Add the garlic, chili powder and leeks to the pan, then cook, stirring often, for ten minutes, until the leeks are greatly reduced in volume. Replace the eggplant and stir in the tahini, then pour in the stock and bring them to the boil. Reduce the heat and cover the pan, then simmer for 15-20 minutes, until the eggplant and leeks are cooked through. Taste for seasoning before serving. |
