Middle Eastern Archives
Roasted eggplant with tahini, pickled artichokes, and pomegranate seeds for a flavorful Middle Eastern treat. Enjoy the Curious Sounds release now!
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 rogermooking.com.
Cooking tools:
- Pepper mill
- Pastry brush
- Oven
- Baking sheet
- Paring knife
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
Ingredients
- 3 x Japanese Eggplant
- 1/4 C Olive Oil
- 1/2 C Tahini
- 1/2 C roughly chopped Pickled Artichokes
- 1/4 C Date Syrup
- 1/4 C Pomegranate Seeds
- 1 Tbsp finely julienned fresh Mint
- 1 Tbsp finely julienned fresh Flatleaf Parsley
- Kosher Salt for seasoning
- freshly ground Black Peppercorns for seasoning
- Large crystal finishing Sea Salt for final plating
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