![]() You will need a broiler-safe, rimmed baking sheet for this recipe if yours is nonstick (which likely is not broiler-safe), line it with foil to protect the coating. A tzatziki-like cucumber-yogurt sauce is a refreshing counterbalance, while a sprinkling of pistachios and herbs offers texture, color, and freshness. Tahini mixed with garlic, lemon, pomegranate molasses, and soy sauce (for umami) is spread onto roasted eggplant, where the mixture browns deeply under the broiler, resulting in amazing depth of flavor that’s a perfect accent to the creamy, subtly-sweet eggplant. This recipe marries the most delicious qualities of the roasted eggplant dishes we tasted in a handful of London’s many modern Middle Eastern restaurants. In a large bowl, toss the hot eggplant mixture, the remaining chutney mixture, the scallion greens, and the cashews, then serve.Įggplant With Caramelized Tahini and Cucumber-Yogurt Sauce Switch to broil and cook until charred in spots, 6 to 10 minutes. Roast until the eggplant starts to soften, 10 to 12 minutes. Add half of the mixture to the eggplant, toss, then spread evenly on a broiler-safe, rimmed baking sheet. ![]() In a small bowl, whisk the chutney, oil, honey, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Combine the eggplant and scallion whites. ![]() Use a broiler-safe baking sheet and, if you like, line it with foil for easy cleanup.Ģ 1-pound eggplants, cut into 1-inch cubesġ bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately Serve with lime wedges for squeezing - the acidity is a nice flavor balance. ![]() Scallion greens and chopped cashews are mixed in just before serving to give the dish color, freshness, and texture. Tamarind or mango chutney mixed with cumin seeds and honey give charred, silky-textured roasted eggplant an irresistible sweet-savory flavor. Transfer to the paper towel-lined plate and sprinkle with salt. Flip the slices and continue to cook until the eggplant is tender and the second sides are golden brown, about another 3 minutes. Add 3 of the eggplant slices and cook, undisturbed, until the bottoms are golden brown, 3 to 4 minutes. In a 12-inch nonstick skillet set over medium heat, warm ½ cup of oil until shimmering. Line another large plate with paper towels. Finally, coat each slice with panko, pressing so that the bread crumbs adhere. Transfer to the cornstarch slurry and turn to coat on both sides. Pat the eggplant dry and, working one slice at a time, dredge through the flour mixture, turning to coat and shaking off any excess. In a second similar dish, whisk together the cornstarch and ‚ cup water. In a pie plate or wide, shallow bowl, stir together the flour and ¼ teaspoon each salt and pepper. Season each eggplant slice lightly on both sides with salt and set aside on paper towels for 5 to 10 minutes. In a small bowl, stir together the ketchup, Worcestershire, and soy sauces set aside. 2 Italian eggplants or small globe eggplants (8 to 10 ounces each), trimmed, peeled, and cut lengthwise into ½-inch-thick planksġ to 1½ cups grape-seed or other neutral oil, divided ![]()
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