Comments on: Flame-roasted eggplant with chipotle-lime tahini

By: Liz

Liz — Thu, 08 Nov 2012 13:38:47 +0000

Hey Meg, check out the comments on this post, onion-chipotle tahini dip -- chipotles are indeed hard to come by, but here are lots of suggestions!

By: meg

meg — Sat, 03 Nov 2012 21:36:10 +0000

Hi Liz ,
Love your blog

I am an expat living in Israel …Can I get chipotles here ? Havent seen them
Thanks ,
Meg

By: Katherine Martinelli

Katherine Martinelli — Sun, 28 Oct 2012 20:46:34 +0000

Love love love this Mexican-Mediterranean fusion! And that story about the limes is too funny.

By: Debbie

Debbie — Sun, 28 Oct 2012 05:16:28 +0000

Thank you Liz for your comments about loomi and tahini. I just checked my supplies of tahini and I also use hulled tahini. Here in Melbourne Australia they are so unhulled tahini but from my experience although taste wise it is the same, it is a deeper beige color and is extremely more difficult to work with because it is like getting clay out of a jar. The reason being is because from my basic understanding unhulled means the sesame seed shell was left on in the process of making the tahini therefore making it more thicker and firmer to use than the creamier version of the hulled tahini in which the shell of the sesame seed was discarded in the process of making the tahini. It is good to know that in Israel hulled is more readily available.

By: Liz

Liz — Sat, 27 Oct 2012 23:36:03 +0000

Yeah, masa harina is really expensive here … but I’ve heard that it’s still cheaper to make tortillas yourself than to buy them

By: Liz

Liz — Sat, 27 Oct 2012 23:30:26 +0000

Hi Debbie, we do indeed have loomi (called Persian lemons here, used in Persian cooking) but they’re not necessarily produced locally. And in general, it takes new and international foods longer to get here than to somewhere like the U.S. — true for things other than food, too. And: I use hulled tahini, mostly because that’s what’s most common here. I’ve never worked with unhulled tahini, so aside from all the nutritional differences, I don’t know what it would be like in terms of cooking.

By: Debbie

Debbie — Sat, 27 Oct 2012 07:56:34 +0000

Hi Liz,

I’m surprised that you don’t have limes in Israel. Actually I thought that dried limes (I think there referred to as loomi – although I can’t remember what language that word is) is used in middle eastern cooking. Also I’m always surprised to read from Israeli food bloggers how new types of food have been released to sell in Israel, I guess because there have been a lot of Jewish people from different countries that have made aliyah. Also I have a question about Tahini. Which tahini do you usually use hulled tahini or unhulled tahini? What is the difference between these different types of tahini? Thank you so much Liz!

By: Sarah

Sarah — Fri, 26 Oct 2012 21:01:43 +0000

This is one of my favorite ways to prepare eggplants and your version sounds great. I try to avoid eggplants in summer- too many seeds but now they are perfect

By: Yaelian

Yaelian — Fri, 26 Oct 2012 14:57:46 +0000

Forgot to mention that the price for a kilo of masa harina in Helsinki (which is a very expensive city) was a mere 2 euros….

By: Yaelian

Yaelian — Fri, 26 Oct 2012 14:56:46 +0000

I love limes but their season here is so short,so I freeze the juice and dry the skin. Now the lovely meyer lemons have also arrived,and I do the same with them.I know that store at the shuq that you mention here, but they charge a horrendous price for masa harina! I have bought Venezuelan masa harina from a Vietnamese shop in Helsinki,so cannot understand why it has to be so much more expensive here( I use the masa harina for arepas..)