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July 7, 2014 / Chris Blum

Burnt Eggplant with Tahini

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Another winner from Plenty – the smoky flavor of the eggplant made my youngest ask if we were having bacon. This is a great salad, I omitted the tomatoes, of you like you can add 3/4 c cherry tomatoes.

Ingredients:
3 medium eggplants
1/3 c tahini paste
1/4 c water
3 tsp pomegranate molasses
1 TBSP lemon juice
1 clove garlic, minced
3 TBSP parsley, chopped
Salt and pepper
3 Kirby cucumbers, quartered and sliced thin
Olive oil to finish

Line a pan with aluminum foil, broil eggplants for 1 hour, turning every 15 minutes, until charred on all sides. Let cool then scrape flesh out and drain in a colander for 30 minutes.

Combine remaining ingredients with eggplant in a bowl. Drizzle with a little olive oil and serve.

Serves 2 – 4.

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