To do with eggplant.

This recipe is for the Feed Feed, enjoy!

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Roasted Eggplant with Garlic Tahini Crema, Pomegranate, and Mint

Rice with Turmeric and Currants

  • 1 c rice, rinsed until the water runs clear then drained (long or short grain are both fine)
  • 1 c filtered water
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 3 bay leaves
  • 2 tbsp dried currants
  • 1 tsp olive oil
  1. In the pot of a rice cooker, combine all ingredients. Add 1 cup of water to the outer pot.
  2. Cook until the rice is tender but well-defined. Fluff with a rice spatula, put the lid back on and keep warm.

Roasted Garlic Tahini

  • 1 c roasted garlic
  • 3/4 c tahini
  • 1 tsp honey
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 3 tbsp apple cider vinegar
  • water, as needed
  1. Place all ingredients besides water in a blender and blend until smooth. Add enough water and blend through to adjust the consistency to that of thick yoghurt. Store in a mason jar and refrigerate until needed. Stores up to 3 weeks.

Tahini Crema

  • 1/2 c Roasted Garlic Tahini (above)
  • 1/2 c plain Greek yoghurt
  • 1 tbsp white wine vinegar
  • salt, to taste
  1. Stir together all ingredients until smooth. Use immediately.

Roasted Eggplant

  • 2 small eggplant, washed
  • 1 tsp salt
  • 1 tbsp olive oil
  1. Preheat the oven to 425 degrees F.
  2. Slice each eggplant lengthwise in half, and cut off a thin slice from the rounded side of the eggplant so that the slices have a flat base.
  3. Season both sides of the eggplant and brush generously with olive oil.
  4. Place on a parchment-lined baking sheet and bake for 30-40 minutes or until completely tender.
  5. Let cool for at least 10 minutes.

Assembly:

  • 1 cup Tahini Crema (above)
  • 1 cup Rice with Turmeric and Currants (above)
  • Roasted Eggplant (above)
  • arils from 1 small pomegranate
  • 2 tbsp crushed pistachios
  • 1 handful torn mint
  • pomegranate molasses, to drizzle
  • pistachio or extra-virgin olive oil, to drizzle
  • sumac, to finish
  1. Place the roasted eggplant slices on 2 plates (as main course) or 4 plates (as starter). Spoon over the tahini crema to cover the eggplant.
  2. Add some clusters of rice around the eggplant.
  3. Scatter all over with pomegranate, pistachios, and mint.
  4. Drizzle with pomegranate molasses and oil, then dust with a pinch of sumac.
  5. Serve warm or at room temperature.
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