Burnt Eggplant with Tahini
Recipe: #44572
May 09, 2025
Categories: Dips, Salads, Lemon, Eggplant, Garlic Appetizers, Middle Eastern, more
"From Ottolenghi's cookbook Plenty. "This can be a potent dip or condiment that you can serve with raw vegetables or to accompany lamb or fish. Or, with the optional chunks of cucumber and tomato, it can be a gloriously refreshing summer salad that exudes Middle Eastern aromas. ""
Original is 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (382.5 g)
- Calories 224.8
- Total Fat - 11 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 16.2 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 5.5 g
- Sugars - 20.1 g
- Protein - 5.8 g
- Calcium - 115.4 mg
- Iron - 1.7 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
First, burn the eggplant. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
Step 2
Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour/slightly sweet flavor.
Step 3
If you want to add cucumber and tomatoes, cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
Step 4
To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.
Tips
No special items needed.
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