Baladi Eggplant Recipe

Preparation

1. 1

   Char the Eggplant

   Preheat your grill or oven broiler. Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Grill or broil the eggplants, cut side down, until charred and tender, about 15-20 minutes. Let cool slightly, then scoop out the flesh and set aside.

2. 2

   Prepare the Tomato Concasse

   Blanch the tomatoes in boiling water for 1-2 minutes, then transfer to ice water to cool. Peel, seed, and chop the tomatoes into small pieces. Set aside.

3. 3

   Make the Tahini Sauce

   In a bowl, mix the tahini with a little water, olive oil, salt, and pepper until smooth and creamy. Adjust the water to reach your desired consistency.

4. 4

   Assemble the Dish

   In a serving dish, spread the charred eggplant flesh. Top with the tomato concasse, drizzle with tahini sauce, and sprinkle with pine nuts and sumac.

5. 5

   Serve

   Serve warm or at room temperature, garnished with additional pine nuts and a drizzle of olive oil if desired.