by Eat Our Blog
Eat Our Blog's Notes:
Expand2 medium eggplants Ask a question about this ingredient
3-4 tablespoons tahini Ask a question about this ingredient
1-2 teaspoon salt (to taste) Ask a question about this ingredient
2 lemons Ask a question about this ingredient
3 cloves garlic Ask a question about this ingredient
1/4 cup fresh pomegranate seeds Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Preheat a gas/charcoal grill on medium-high heat (you can use a grill pan if you don't have a grill)
Ask a question about this stepPierce each eggplant at least 10 times all over to prevent it from exploding on the grill
Ask a question about this stepPlace the eggplant on the grill for about 20 minutes (turning every five minutes so that all sides are grilled)
Ask a question about this stepThe eggplant is done when all sides appear to be flat and mushy. Continue to a cook for a few more minutes if it is not completely cooked after 20 minutes.
Ask a question about this stepPull the eggplant off the grill with tongs and run under cold water.
Ask a question about this stepOnce cool enough, hold by the stem and use either your fingers or tongs to peel the skin off of the eggplant. Then cut the stem off and scoop out about half of the seeds.
Ask a question about this stepIn a large bowl, place the garlic cloves and salt at the bottom and mash together really well using a pestle.
Ask a question about this stepAdd in the eggplant, and continue to mash with the pestle
Ask a question about this stepOnce the eggplant, garlic, and salt are well mashed, mix in the juice of the lemons first to keep the eggplant from turning black. Then mix in the tahini.
Ask a question about this stepAt this point, you may need to add a little salt. Taste it first and if it needs more salt, add another pinch or so.
Ask a question about this stepPour the mixture onto a platter, top with the olive oil, and sprinkle the pomegranate seeds all over the top.
Ask a question about this stepEnjoy this dish with pita bread, pita chips, or raw veggies (carrots, radishes, celery, cucumber, etc).
Ask a question about this step
Tried this 2010-09-25 with some of the last eggplant from the garden. Seemed like a lot of lemon juice, but it came out just fine. Used a Cuisinart emulsifier to get a smooth finish.
Great recipe - thanks.