Burnt Eggplant with Tahini


Delicious! This is a recipe from a wonderful cookbook- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi.

1 large eggplant
1/3 cup tahini paste
1/4 cup water
2 tsp pomegranate molasses
1tbsp lemon juice
1 garlic clove
3 tbsp chopped parsley
Salt and pepper
3 mini cucumbers (6 to 7 oz in total)
3/4 cup cherry tomatoes
Seeds from 1/2 large pomegranate

1. Pierce the eggplants with a sharp knife in a few places and put into a 375F oven until soft and mushy.
2. Scoop out the flesh of the eggplant. Mix well in a bowl with tahini, water, pomegranate molasses, lemon juice, garlic, parsley, and some salt and pepper. Taste and adjust seasoning, adding more pomegranate molasses, garlic, or lemon juice as needed.
3. Quarter the cucumber lengthwise and then slice thinly. Halve the tomatoes. Add into the eggplant mix along with the pomegranate seeds.

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