Charred eggplant, tahini, tomato concasse, pine nuts, sumac

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.

Char the Eggplant

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.

Prepare the Tomato Concasse

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.

Make the Tahini Sauce

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.

Assemble the Dish

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

Serve

Eggplant

Tahini

Tomatoes

Pine Nuts

Sumac

Olive Oil

Salt

Pepper

Baladi Eggplant

Make Baladi Eggplant Recipe in just 40m. Charred eggplant, tahini, tomato concasse, pine nuts, sumac

Baladi Eggplant Recipe

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