Roasted Eggplant with Tahini Dressing

INGREDIENTS

  • 4 eggplants cut lengthwise

  • 1 teaspoon Kosher salt

  • Pepper to taste

  • 2 tbs. chopped parsley

  • pomegranate seeds

  • 3 tablespoons of extra virgin olive oil

Tahini sauce

  • 1/4 cup tahini

  • 1/4 cup iced cold water

  • 1 teaspoon minced garlic

  • juice from 1 lemon

  • 1 tablespoon chopped parsley

  • 1/2 teaspoon Kosher salt and pepper

    1 Prep, score, and salt the eggplants: Slice the eggplants in half, lengthwise. Using a sharp paring knife, score the inside surface of the eggplants in a cross hatch pattern, 1/2 inch deep.

    Lay in a tray and sprinkle the exposed, scored side with salt. Let sit at least 20 minutes (or up to an hour or more) while the grill is coming to temperature and while you make the tahini sauce. The salt will help draw out excess moisture from the eggplants.

    Prepare your grill for high, direct heat. While the grill is heating, prepare the tahini sauce.

    Prepare the tahini sauce: In a food processor, place all of the tahini sauce ingredients in it and pulse until smooth. If you don't have a food processor mince the garlic very fine, and then use a small whisk to whisk all of the ingredients together.

    In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush both sides of the eggplant slices with the oil mixture.

    Place eggplant on the hot preheated grill on the dark skin side first.

    Grill the eggplant for about 10 to 15 minutes, turning and basting occasionally.

    Prepare cherry tomatoes on an aluminum foil with olive oil, salt and pepper and place in the hot grill for 5 minutes until they burst. Brush lemon slices with olive oil and place in the grill until charred.

    When eggplants are ready to serve drizzle with the tahini sauce, tomatoes and charred lemon slices and chopped parsley and pomegranate seeds.


Clarissa Llenza