Eggplant entered into my food repertoire late in life. I resisted it for a long time despite my mom and grandmother’s efforts. They tried and tried. It showed up stuffed, stir-fried, deep fried, stewed, mashed…I just didn’t like it. Well, the fight is over! Bring on the eggplant!
This is perfect for summer alongside some warm grilled bread. I usually use the residual heat from my BBQ to cook the eggplant rather than putting it in the oven…
- 1 1/2 – 2 lbs eggplant, left whole
- 2 cloves garlic, trimmed
- 2 Tbsp olive oil
- 3 Tbsp of the best quality tahini you can find
- 1/2 Tbsp pomegranate molasses
- Juice of 1/2 a lime (you may not need it all)
- Salt and pepper to taste
- Good quality olive oil for serving
- Za’atar for serving
- Chopped parsley, cilantro and pomegranate seeds for serving
Preheat your oven to 400°F. Place the eggplant on a tray and bake for 35-45 minutes. The idea is just to get it to be very soft. Leave in the oven to cool. Alternatively, place the eggplant over indirect heat on your BBQ and cover the lid.
When cool enough to handle, peel the eggplant and scrape out the flesh breaking it up into a small bowl. Grate the garlic into the flesh and stir in the oil, tahini, pomegranate molasses, lime juice and salt and pepper. You can eat it straight away at this point but I like to allow it to sit a few hours or in the fridge overnight.
Serve with a drizzle of olive oil, a sprinkling of za’atar and some salt and pepper.