1 hour 30 minutes (plus resting time)
serves: 12-16 people
All versions of burnt eggplant are delicious, I am obsessed! I like to roast mine directly over the flame of my stove for that perfect smoky flavor. If you don’t have a gas stove burner, try slicing yours in half and roasting them under the broiler.
I originally created this recipe for our Jerusalem Dinner last year (find all of our Jerusalem recipes in Chez Nous: Communal Dinners). We originally served it with a buttery Malawach – a combination of flaky croissant and soft naan and paired it with a Tabboueleh and a homemade Hummus with a Lemon Parsley Sauce. I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday. To make my life easier, we served it with some Buttered Naan which is incredibly easy to make.
Generally, we serve sit-down dinners, but for this reception, I wanted to feature recipes from the book that could be made in advance and served buffet style so I did not have to worry about anything being too cold or losing its texture throughout the event. I focused on appetizers and desserts. I served five different appetizers from the book including Baba Ganoush, Cilantro Chutney, Hummus, with Buttered Naan as well as Sardele in Saor Crostini and Fresh Mozzarella Pesto. Our desserts included a beautiful Tiramisu from our Venice Chapter, a Sweet Potato Batatada from our Macao Chapter, A Sweet Cheese Martabak from Jerusalem, and a Victoria Sandwich Cake from the High Tea Guide.
I will be posting the rest of these recipes later in the week, so stay tuned for more!
- 6 large eggplants
- 4 cloves garlic, minced
- 1 lemon, zested
- 3-4 tablespoons lemon juice
- 8 tablespoons olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped mint leaves
- 1/4 cup or so tahini
- salt and pepper to taste
- Burn eggplants over direct flame for 15-18 minutes. Turn them regularly to get an even cook.
- Allow to cool a bit before removing the peel and scooping out the flesh. Divide into long strips with your fingers.
- Place in a colander and drain for at least 1 hour.
- Mix eggplant pulp, garlic, lemon juice, zest, mint, parsley, salt and pepper. Stir together and let marinate until ready to serve (at least 1 hour). Taste and re-season before serving.