Eggplant | Amber Spice, Radicchio, Kishk Recipe
Make Eggplant | Amber Spice, Radicchio, Kishk Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Al Ha’esh
Method
Al Ha’esh
- 1
Prepare the Eggplant
Start by preheating your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern. This helps in cooking evenly and allows the spices to penetrate.
- 2
Season the Eggplant
Drizzle the scored eggplant halves with olive oil, making sure to coat the flesh well. Sprinkle the amber spice blend, salt, and pepper evenly over the surface.
- 3
Roast the Eggplant
Place the seasoned eggplant halves on a baking sheet, cut side up, and roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and caramelized.
- 4
Prepare the Radicchio
While the eggplant is roasting, take the radicchio and remove the outer leaves. Cut it into quarters and rinse under cold water. Pat dry and set aside.
- 5
Make the Kishk Mixture
In a small bowl, combine the kishk, minced garlic cloves, and lemon juice. Mix until well blended. You can adjust the consistency by adding a bit of water if needed.
- 6
Combine and Serve
Once the eggplant is done roasting, remove it from the oven. Spoon the kishk mixture generously over the eggplant and top with the radicchio quarters. Drizzle a little more olive oil if desired and serve warm.