Char It! Burned Eggplant With Tahini
Pick up a copy of The Palomar Cookbook, a collection of recipes from the award-winning London restaurant and try their burned eggplant with tahini tonight!
Ingredients
- 2 eggplants
- Salt and pepper
- juice of 1/2 lemon
- 4 tablespoons extra virgin olive oil
- 4 tablespoons white tahini sauce
- 4 tablespoons pomegranate seeds
- Handful chopped fresh cilantro
- 1 cup tahini paste
- 3/4 - 1 cup ice-cold water
- 1/4 cup freshly squeezed lemon juice
- salt
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