BURNT EGGPLANT WITH GARLIC + LEMON + POMEGRANATE SEEDS

January 30, 2015

Another lovely recipe from my new Jerusalem cook book. And so far my favorite! Not exactly a quick lunch, but definately worth the waiting time. It’s refreshing and quite sour – the combination of the smoky eggplant with the mint and lime is just great! Starting with 1 ½ kg of eggplant sounds like a lot – but you gonna end up with only about a third of that. In general it turns out to be too little ;)

BURNT EGGPLANT WITH GARLIC + LEMON + POMEGRANATE SEEDS

  • 4 large eggplants [1500g]
  • 2 cloves garlic
  • 1 lemon [zest +juice]
  • 5 tablespoons olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped mint
  • ½ pomegranate [seeds]
  • ½ teaspoon salt
  • black pepper

fox_burnt_eggplant

_ cut 2cm deep slices into the eggplants

_ place them on a baking sheet right under the broiler

_ grill for 60 to 80 minutes [turn every 20 minutes]

_ remove the eggplants from the heat [allow to cool slightly]

tumblr_niu1764kFn1s2q5lxo1_1280

_ peel off the skin [should come off really easy]

_ divide eggplant flesh [with your fingers] into long thin strips [discard the skin]

_ drain the flesh in a colander for at least one hour [to get rid of as much liquid as possible]

_ place pulp in a medium bowl [should still be around 500g]

_ add crushed garlic, lemon zest, 2 tablespoons lemon juice, olive oil, salt and a good grind black pepper

_ stir and allow to marinate [at room temperature] for at least one hour

_ mix in chopped parsley and chopped mint [just before serving]

_ season to taste

_ serve topped with pomegranate seeds

fox_burnt_eggplant fox_burnt_eggplant

Tags: , , , , ,

Leave a Comment

%d bloggers like this: