“Chef’s Notes: This creamy eggplant spread is a Middle Eastern staple. In this recipe, you’ll learn how to char eggplant directly on your gas burner for a hint of smoke.”
Recipe reposted from Panna Cooking.
To watch Michael Solomonov prepare this meal, watch the video.
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- 1 head garlic
- 3/4 cup lemon juice (from about 3 lemons)
- 2 cups high-quality Soom tahini
- 1 1/2 tsp salt
- 1/2 tsp ground cumin
- Ice water, as needed
- 1 large Italian eggplant
- Salt, to taste
- 1/4 cup basic tahini sauce, plus more for garnish
- 1 clove garlic
- 1 tbsp olive oil, plus more for garnish
- Cherry tomatoes, halved
- Toasted pine nuts
- Ground sumac
- Chopped parsley
- Place eggplant directly on a gas burner and roast over medium-low heat.
- Turn until charred and blistered all over, about 5 minutes per side.
- Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes (this will make it easier to remove the charred skin).
- When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl.
- Add a pinch of salt and ¼ cup Basic Tahini Sauce and mix.
- Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again.
- Garnish with more Basic Tahini Sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve.
- To make the Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender.
- Add the lemon juice and ½ teaspoon salt.
- Blend on high for a few seconds until you have a coarse purée.
- Let the mixture stand for 10 minutes so the garlic can mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible.
- Discard the solids.
- Add the tahini to the bowl, along with the cumin and 1 teaspoon salt.
- Whisk the mixture until smooth; the sauce will lighten in color.
- Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.