Sticky Eggplant on Tahini Yoghurt with Pomegranate, Chilli and Pistachio
The eggplant (aubergine) gets a double dressing here. Charred until black and soft, then slathered in a date paste and caramelised briefly in the oven, it’s a spectacular meal with flatbread on the side for necessary mopping. I’ve left the eggplant skin on here, which I know divides people. I love the crunch and smokiness but if you prefer the skin off, peel after roasting and carefully transfer the ‘naked’ plant to the serving plate and place on top of the tahini yoghurt.
Serves 2-4.
Ingredients 12
2 eggplants (aubergines), washed thoroughly
375 ml tahini yoghurt dressing, see my recipe
1 green chilli, thinly sliced
1⁄2 cup mint leaves, loosely packed, coarsely torn
65 g pistachio kernels, roughly chopped
4 tbsp pomegranate arils
Quick Date Paste Of Sorts
135 g medjool dates, dried, pitted
Boiling water
2 tbsp pomegranate molasses
2 tbsp olive oil
salt, to season
black pepper, freshly ground, to season
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Method 6
For the quick date paste, add the to a bowl and cover in boiling water. Soak until soft, about 15 minutes. Transfer to a blender with the and and blitz until you get a chunky jam consistency. Scoop into a bowl, season with salt and freshly ground black pepper and set aside.
Preheat the oven to 175˚C (345˚F). Line a baking tray with baking paper.
Preheat a barbecue grill until hot.
Add the to the barbecue plate and let the fire do its thing. Turn the eggplants regularly so they char all over. You want them to get black, even white in a few places, about 15–20 minutes. You can achieve a similar result by roasting in an oven at 200˚C (390˚F), turning regularly.
Carefully transfer the to the prepared tray. Cut down the centre of the eggplants to fan them out slightly. Dollop the date paste across the open flesh, season with salt and pepper and roast in the oven for 15–20 minutes.
Smear the base of a large serving plate with the . Carefully place the on top of the yoghurt. Don’t worry about any of the date mixture falling onto the yoghurt, this only adds to the flavour. Top with the , , and and serve.
Katrina Meynink's tips
Serves 2-4.
