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Charred Eggplant with Tahini

June 3, 2012


~ Mary~

“Plenty” by Yotom Ottolengghi is my newest source of inspiration.  What a gorgeous cookbook with mouth-watering photos at every turn, recipes that are simply stunning and the few I’ve tried have gone beyond my  wildest expectations.  This particular one was a bit off-putting, I kept thinking to myself that there is no way this will be good.  I couldn’t have been further from the truth.  Who’d have thought charring an eggplant on an open flame would come to any amount of deliciousness?!

PLENTY

We’ve had this a couple of times, on its own, for Sunday night dinner served with some pita bread.

Charred Eggplant with Tahini
This really will only work on a gas stove or a grill if you remove the grate.
Place over an open flame:
1 Large Eggplant
Burn it by make quarter turns every minute or so until it starts hissing and popping, and the skin has been well charred/burnt.
Let cool in a colander, then peel skin away.
Chop the eggplant into cubes and place in a large mixing bowl with:
1/3 Cup Tahini
1-2 Tbsp Pomegranate Molasses or 1 Tbsp Honey and 1 Tbsp Balsamic Vinegar
1-2 Tbsp Fresh Lemon Juice
1 Clove Garlic minced
Kosher Salt and Pepper to taste
Mix well with a whisk.
Add more of what you need to give it a robust sour, with a slightly sweet taste.

Before serving combine mixture with:
2 Cucumbers seeded and diced
1 Cup Cherry or Grape Tomatoes halved
1 Cup Fresh Parsley chopped
Optional to sprinkle with Pomegranate Seeds
Drizzle with Olive Oil  

One Comment leave one →
  1. Katy permalink
    June 4, 2012 5:50 pm

    This looks so good! I LOVE eggplant!

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