Charred Eggplant with Tahini, Pine Nuts, and Pomegranate
Ignite your palate with the smoky richness of charred eggplant, drizzled with creamy tahini and adorned with the sweet burst of pomegranate seeds and the crunch of pine nuts. This dish is a tapestry of textures and flavors that epitomizes the heart of Mediterranean cuisine.
Equipment
- Grill or broiler
- Fork
- Baking sheet
- Small skillet
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 2 large eggplants about 2 lbs or 900g
- 1/3 cup tahini paste 80 ml
- 1/4 cup pine nuts 30g
- 1/2 cup pomegranate seeds 87g
- 2 tablespoons extra virgin olive oil 30 ml
- 1 clove garlic minced
- 1 lemon juiced (approximately 2 tablespoons)
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Step 1: Begin by preheating your grill or broiler to a high heat. Pierce the eggplants with a fork several times to prevent them from bursting during cooking.
- Step 2: Place the eggplants directly on the grill grates or on a baking sheet under the broiler. Cook, turning occasionally, until the skin is completely charred and the eggplant is tender, about 15-20 minutes.
- Step 3: Remove the eggplants from the heat and allow them to cool slightly. Once manageable, peel off the charred skin and discard it. Chop the eggplant flesh into bite-sized pieces and transfer to a serving dish.
- Step 4: In a small skillet, toast the pine nuts over medium heat, shaking the pan often, until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
- Step 5: For the tahini dressing, whisk together the tahini paste, minced garlic, lemon juice, and olive oil in a bowl until well combined. Season with salt and pepper to taste.
- Step 6: Drizzle the tahini dressing over the chopped eggplant. Sprinkle with the toasted pine nuts and pomegranate seeds.
- Step 7: Garnish with chopped fresh parsley. Serve immediately or at room temperature to allow the flavors to meld.
Notes
If you prefer a less smoky flavor, you can bake the eggplants in the oven at 400°F (200°C) until tender. Additionally, you can substitute walnuts or almonds for pine nuts if desired.