Fried Eggplant with Tahini and Pomegranate Seeds
This eggplant dish from Michael Solomonov highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Cooling rack
- Baking sheet
- Refrigerator
- Blender
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Skillet
- Paper towel
- Tongs
- Serving platter
Ingredients
- 2 large eggplants (2 1/2 lbs.)
- 3⁄4 tsp. kosher salt, plus more
- 3 tbsp. fresh lemon juice
- 3 cloves garlic, unpeeled
- 1⁄2 cup plus 2 tbsp. tahini
- 1⁄8 tsp. ground cumin
- Vegetable oil, for frying
- 3 tbsp. carob molasses
- 1⁄2 cup pomegranate seeds
- 1⁄4 cup halved pistachios
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