BBQ Smoked Eggplant with Tahini & Pomegranate

 

BBQ Smoked Eggplant with Tahini & Pomegranate

BBQ Smoked Eggplant with Tahini & Pomegranate

This recipe combines the smoky flavour of BBQ eggplant with the creamy richness of tahini and the sweet-tart burst of pomegranate. It's a flavourful and visually appealing dish, perfect as an appetiser or a side.

Ingredients:

  • 2 medium eggplants
  • 3 tbsp Tahini Dressing
  • Juice of 2 lemons
  • 1 clove garlic, crushed
  • 1 handful of roughly chopped parsley
  • ½ pomegranate, seeded
  • Salt and pepper to taste
  • 2 tbsp olive oil

Equipment:

  • BBQ grill
  • Knife
  • Bowl
  • Fork
  • Spoon

Instructions:

  1. Prepare the Eggplant: Pierce the eggplants with the tip of a knife before putting them onto the grill.
  2. BBQ the Eggplant: Set up your BBQ for direct cooking with the stainless steel grid above the coals. Get it to 250°C. Turn your eggplants every few minutes until they've thoroughly softened through, this will take about 20-25 minutes.
  3. Cool and Scoop: Take them off the BBQ and let them cool enough so that you can handle them. Cut them in half lengthwise and use a spoon to scoop out the flesh into a bowl, discard the skins.
  4. Mash and Mix: Mash the flesh a little with a fork. Add the tahini, garlic, lemon juice, and parsley and mix through. Season to taste.
  5. Serve: Spread over a shallow dish, scatter the pomegranate seeds on top, and drizzle with oil.

Tips for Success:

  • Char the Eggplant: Don't be afraid to char the eggplant skin; this imparts the smoky flavour.
  • Tahini Quality: Use good-quality tahini for the best flavour.
  • Lemon Juice: Fresh lemon juice is preferred.
  • Adjust Seasoning: Taste and adjust the seasoning as needed, adding more garlic, lemon juice, or molasses if desired.
  • Serving Options: Serve with raw vegetables, lamb, or fish.

A Short Telling on its Delicious Taste:

The BBQ smoked eggplant offers a delightful smoky flavour that is both savoury and slightly sweet. The tahini adds a creamy, nutty richness, while the lemon juice provides a tangy counterpoint. Fresh parsley contributes a bright, herbaceous note, and the pomegranate seeds offer bursts of sweet-tartness and a pleasant crunch. The olive oil drizzled on top enhances the overall richness and texture of the dish.

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