Burnt Eggplant with Tahini, yes, burn your eggplant.
You have to try this, it is wonderful.

To borrow a quote from the recipe:
"This can be a potent dip or condiment that you can serve with raw
vegetables or to accompany lamb or fish. Or, with the optional chunks
of cucumber and tomato, it can be a gloriously refreshing summer salad
that exudes Middle Eastern aromas. You choose."

Here's the step by step with photos
http://www.kokoscornerblog.com/mycor...th-tahini.html
or
http://tinyurl.com/ao5a68c


@@@@@ Now You're Cooking! Export Format

Burnt Eggplant With Tahini

appetizers, sauces/dips

1 large eggplant
1/3 cup tahini paste
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
salt and freshly ground black peppe
3 mini cucumbers (6 to 7 oz in total); optional
3/4 cup cherry tomatoes; optional
seeds from 1/2 large pomegranate
olive oil to finish

First, burn the eggplant. When cool enough to handle scoop out the
flesh into a colander, avoiding the blackened skin. Leave to drain for
at least 30 minutes. Chop the eggplant flesh roughly and transfer to a
medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon
juice, garlic, parsley and some salt and pepper; mix well with a
whisk. Taste and adjust the seasoning, adding more garlic, lemon juice
or molasses if needed. You want the salad to have a robust
sour/slightly sweet flavor.
If you want to add cucumber and tomatoes, cut the cucumbers lengthways
in half and then each half lengthways in two. Cut each quarter into
3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber
into the eggplant mix. To serve, spread over a shallow dish, scatter
the pomegranate seeds on top and drizzle with oil.

This can be a potent dip or condiment that you can serve with raw
vegetables or to accompany lamb or fish. Or, with the optional chunks
of cucumber and tomato, it can be a gloriously refreshing summer salad
that exudes Middle Eastern aromas. You choose.

Ottolenghi, Yotam; Lovekin, Jonathan (2011-03-23). Plenty: Vibrant
Vegetable Recipes from London's Ottolenghi (p. 122). Chronicle Books.
Kindle Edition.

Yield: 2-4 servings


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 1/26/2013 2:47 PM, wrote:
> Burnt Eggplant with Tahini, yes, burn your eggplant.
> You have to try this, it is wonderful.
>
> To borrow a quote from the recipe:
> "This can be a potent dip or condiment that you can serve with raw
> vegetables or to accompany lamb or fish. Or, with the optional chunks
> of cucumber and tomato, it can be a gloriously refreshing summer salad
> that exudes Middle Eastern aromas. You choose."
>
> Here's the step by step with photos
> http://www.kokoscornerblog.com/mycor...th-tahini.html
> or
> http://tinyurl.com/ao5a68c
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Burnt Eggplant With Tahini
>
> appetizers, sauces/dips
>
> 1 large eggplant
> 1/3 cup tahini paste
> 1/4 cup water
> 2 tsp pomegranate molasses
> 1 tbsp lemon juice
> 1 garlic clove, crushed
> 3 tbsp chopped parsley
> salt and freshly ground black peppe
> 3 mini cucumbers (6 to 7 oz in total); optional
> 3/4 cup cherry tomatoes; optional
> seeds from 1/2 large pomegranate
> olive oil to finish
>
> First, burn the eggplant. When cool enough to handle scoop out the
> flesh into a colander, avoiding the blackened skin. Leave to drain for
> at least 30 minutes. Chop the eggplant flesh roughly and transfer to a
> medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon
> juice, garlic, parsley and some salt and pepper; mix well with a
> whisk. Taste and adjust the seasoning, adding more garlic, lemon juice
> or molasses if needed. You want the salad to have a robust
> sour/slightly sweet flavor.
> If you want to add cucumber and tomatoes, cut the cucumbers lengthways
> in half and then each half lengthways in two. Cut each quarter into
> 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber
> into the eggplant mix. To serve, spread over a shallow dish, scatter
> the pomegranate seeds on top and drizzle with oil.
>
> This can be a potent dip or condiment that you can serve with raw
> vegetables or to accompany lamb or fish. Or, with the optional chunks
> of cucumber and tomato, it can be a gloriously refreshing summer salad
> that exudes Middle Eastern aromas. You choose.
>
> Ottolenghi, Yotam; Lovekin, Jonathan (2011-03-23). Plenty: Vibrant
> Vegetable Recipes from London's Ottolenghi (p. 122). Chronicle Books.
> Kindle Edition.
>
> Yield: 2-4 servings
>
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
>
Getting properly burnt or singed egg plant can be difficult for those of
us who have electric stoves. My usual method is to grill the eggplant
and then give the skin a good blast with a blow torch from my workshop.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

wrote:
>
>Burnt Eggplant with Tahini, yes, burn your eggplant.

Actually it's called "charred" eggplant... a very common cookery
method for middle eastern dishes. The correct name of the dish is
"Baba Ghanoush".
http://www.epicurious.com/recipes/fo...noush-51121500


>You have to try this, it is wonderful.
>
>To borrow a quote from the recipe:
>"This can be a potent dip or condiment that you can serve with raw
>vegetables or to accompany lamb or fish. Or, with the optional chunks
>of cucumber and tomato, it can be a gloriously refreshing summer salad
>that exudes Middle Eastern aromas. You choose."
>
>Here's the step by step with photos
>http://www.kokoscornerblog.com/mycor...th-tahini.html
>or
>http://tinyurl.com/ao5a68c
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Burnt Eggplant With Tahini

> wrote in message
news
>
> Burnt Eggplant with Tahini, yes, burn your eggplant.
> You have to try this, it is wonderful.
>
> To borrow a quote from the recipe:
> "This can be a potent dip or condiment that you can serve with raw
> vegetables or to accompany lamb or fish. Or, with the optional chunks
> of cucumber and tomato, it can be a gloriously refreshing summer salad
> that exudes Middle Eastern aromas. You choose."
>
> Here's the step by step with photos
> http://www.kokoscornerblog.com/mycor...th-tahini.html
> or
> http://tinyurl.com/ao5a68c

This sounds really good.

Cheri

On Sat, 26 Jan 2013 15:10:45 -0500, James Silverton
> wrote:

>On 1/26/2013 2:47 PM, wrote:
>> Burnt Eggplant with Tahini, yes, burn your eggplant.
>> You have to try this, it is wonderful.
>>
>> To borrow a quote from the recipe:
>> "This can be a potent dip or condiment that you can serve with raw
>> vegetables or to accompany lamb or fish. Or, with the optional chunks
>> of cucumber and tomato, it can be a gloriously refreshing summer salad
>> that exudes Middle Eastern aromas. You choose."
>>
>> Here's the step by step with photos
>> http://www.kokoscornerblog.com/mycor...th-tahini.html
>> or
>> http://tinyurl.com/ao5a68c
>>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Burnt Eggplant With Tahini
snippage

>>
>Getting properly burnt or singed egg plant can be difficult for those of
>us who have electric stoves. My usual method is to grill the eggplant
>and then give the skin a good blast with a blow torch from my workshop.

I have an electric stove, I roast mine in the oven.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sat, 26 Jan 2013 13:09:32 -0800, "Cheri" >
wrote:

> wrote in message
>news
>>
>> Burnt Eggplant with Tahini, yes, burn your eggplant.
>> You have to try this, it is wonderful.
>>
>> To borrow a quote from the recipe:
>> "This can be a potent dip or condiment that you can serve with raw
>> vegetables or to accompany lamb or fish. Or, with the optional chunks
>> of cucumber and tomato, it can be a gloriously refreshing summer salad
>> that exudes Middle Eastern aromas. You choose."
>>
>> Here's the step by step with photos
>> http://www.kokoscornerblog.com/mycor...th-tahini.html
>> or
>> http://tinyurl.com/ao5a68c
>
>This sounds really good.
>
>Cheri

Thanks Cheri it really is. If you add the cucumber and tomato it's a
whole new and wonderful dish.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...
> On Sat, 26 Jan 2013 13:09:32 -0800, "Cheri" >
> wrote:
>
> wrote in message
>>news
>>>
>>> Burnt Eggplant with Tahini, yes, burn your eggplant.
>>> You have to try this, it is wonderful.
>>>
>>> To borrow a quote from the recipe:
>>> "This can be a potent dip or condiment that you can serve with raw
>>> vegetables or to accompany lamb or fish. Or, with the optional chunks
>>> of cucumber and tomato, it can be a gloriously refreshing summer salad
>>> that exudes Middle Eastern aromas. You choose."
>>>
>>> Here's the step by step with photos
>>> http://www.kokoscornerblog.com/mycor...th-tahini.html
>>> or
>>> http://tinyurl.com/ao5a68c
>>
>>This sounds really good.
>>
>>Cheri
>
> Thanks Cheri it really is. If you add the cucumber and tomato it's a
> whole new and wonderful dish.
>
> koko

I'm going to try this in the next few days. I've been wanting to use some
Tahini paste, and I love eggplant.

Cheri