Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and s

Name: Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and s
Ingredients: 2 large eggplants, charred (instructions below; 1 lb 2oz/500g); 2 tablespoons Greek yogurt; ½ garlic clove, finely chopped; 1½ tablespoons lemon juice; 1½ tablespoons tahini; ½ teaspoon salt; 1 medium English cucumber, peeled, sliced in half lengthwise, and watery seeds removed; 1¼ cups/25g parsley, roughly chopped; 1¼ cups/25g mint leaves, roughly chopped; ½ garlic clove, roughly chopped; 3 tablespoons olive oil; ¼ teaspoon salt; 5–6 baby gem lettuces (1 lb 2 oz/500g), bases trimmed; Salt; black pepper; 1½ tablespoons shatta (red or green; see separate recipe) or rose harissa; ½ teaspoon Urfa chile flakes (or a small pinch of black sesame seeds)

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This text and recipe is posted with permission from Falastin by Sami Tamimi and Tara Wigley. Photo credit: Jenny Zarins From the authors: This works well either as a stand-alone starter or as part of...

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Ingredients

2 large eggplants, charred (instructions below; 1 lb 2oz/500g)
2 tablespoons Greek yogurt
½ garlic clove, finely chopped
1½ tablespoons lemon juice
1½ tablespoons tahini
½ teaspoon salt
1 medium English cucumber, peeled, sliced in half lengthwise, and watery seeds removed
1¼ cups/25g parsley, roughly chopped
1¼ cups/25g mint leaves, roughly chopped
½ garlic clove, roughly chopped
3 tablespoons olive oil
¼ teaspoon salt
5–6 baby gem lettuces (1 lb 2 oz/500g), bases trimmed
Salt
black pepper
1½ tablespoons shatta (red or green; see separate recipe) or rose harissa
½ teaspoon Urfa chile flakes (or a small pinch of black sesame seeds)