Burnt Eggplant with Tahini Pomegranate and Toasted Sesame Seeds
Burnt Eggplant with Tahini Pomegranate and Toasted Sesame Seeds
Adapted from Plenty: Vibrant Recipes from London’s Ottolenghi
Ingredients
Serves 4
1 large eggplant
⅓ cup / 2.5 oz / 70 gr tahini paste
¼ cup / 60 ml water
2 teaspoons pomegranate molasses (or 1 teaspoon honey mixed with 1 teaspoon lemon juice)
1 tablespoon lemon juice
1 garlic clove, crushed
3 tablespoons chopped parsley
½ cucumber, peeled, seeded, and diced
Seeds from ½ large pomegranate
1 teaspoon fine grain salt
Ground black pepper to taste
2 tablespoons toasted sesame seeds
Directions
To cook the eggplant on a gas stove, line the area around the burner head with foil to protect it.
Put the eggplant directly on the burner over a moderate flame and roast for 15 minutes, turning frequently (use metal tongs), until the flesh is soft and smoky and the skin is burnt all over.
Keep an eye on the eggplant the whole time so it doesn’t catch fire.
To cook the eggplant in the oven, pierce it with a sharp knife in a few places. Put it on a foil-lined tray and place it directly under the broiler for about an hour, turning it a few times. Or until the eggplant is completely deflated and their skin should burn and break.
When the eggplant is cool enough to handle, scoop the flesh into a colander, avoiding the blackened skin. Let drain for at least 30 minutes.
Transfer eggplant flesh to a medium bowl and chop using a fork and knife.
Add tahini paste, water, pomegranate molasses, lemon juice, garlic, parsley, salt, and pepper and mix well with a whisk.
Gently fold in cucumber, ¾ of the pomegranate seeds, and half of the sesame seeds.
Take a taste and adjust seasoning.
Scatter the remaining pomegranate seeds and sesame seeds on top, drizzle with olive oil, and serve.