Home and Table Magazine: Greater Philadelphia Edition Spring2017 - Page 47

‹ Eggplant Salad with Black Garlic and Tahini Dressing Serves four to six. Layers of tahini, lemon, toasted spices, fresh herbs and tart fruit—the inspiration could only come from Ottolenghi. Garlic and tahini are natural partners, and black garlic adds an almost chocolatey depth to the alliance. Charring the eggplant pro- duces flesh that is smoky and silky, but if you don’t want to go to the trouble, this dressing works just as well on planks of roasted eggplant and zucchini. 3 medium eggplants 4 cloves black garlic ½ cup well-stirred tahini ½ cup water ¼ cup freshly squeezed lemon juice Rind from ½ preserved lemon Kosher salt 2 tsps. sesame seeds 1 tsp. cumin seeds ½ tsp. ground sumac 1/3 cup pomegranate seeds 1 tbsp. finely chopped flat-leaf parsley Toasted pita, for serving Roast the eggplants directly over the grates of a gas stove over moderately high heat, turning as needed with tongs, until they are charred all over, tender and beginning to slump and collapse, 10 to 15 minutes. This will smell wonderful, but it will also make a mess as the eggplant juices drip and caramelize onto your stovetop. (For a little less cleanup, you can do this on a grill.) Transfer the egg- plants to a colander set over a bowl and let cool. Combine the black garlic, tahini, water, lemon juice, preserved lemon rind and one teaspoon salt in a blender. Blend until very smooth. Combine the sesame and cumin seeds in a small skillet and cook over moderate heat, swirling the skillet to keep the seeds from burning, until lightly toasted and fragrant, about one minute. Remove from the heat and transfer the seeds to a small bowl. Carefully remove the skin from the eggplants and tear the flesh into long strips, discarding any big pockets of seeds, and arrange the strips on a serving platter as you work. Drizzle the tahini dressing over it. Sprinkle the toasted sesame and cumin seeds and the sumac over the dressing. Scatter the pomegranate seeds and parsley over everything and serve with toasted pita. Excerpt published with permission from Burgess Lea Press. homeandtablemagazine.com | SPRING 2017 47