Eggplant with Tahini Lemon and Herb Salad

by Chef Einat Admony

Serves 4

Ingredients

• 2 large eggplant
• 1⁄2 cup chopped fresh cilantro
• 1⁄2 cup chopped fresh parsley
• 1⁄2 cup chopped fresh mint
• 1⁄2 red chile, such as red jalapeño or a long red chile, cored, seeded, and cut into long, thin strips
• 1 lemon, segmented, with 1 tablespoon juice
• Kosher salt
• Freshly ground black pepper
• 1⁄2 cup tahini sauce

Directions

1. Cut the eggplant in half lengthwise.
2. Place the eggplant cut sides down on a large nonstick skillet, and then place a sheet of aluminum foil on top.
3. Put another skillet on top and roast in the pan over medium heat until tender, 20 to 30 minutes.
4. While the eggplant is roasting, toss together the cilantro, parsley, mint, chile, lemon segments, and lemon juice in a large bowl and season with salt and pepper to taste.
5. When the eggplant is cooked, remove from the heat and discard the foil.
6. Slather the eggplant with the tahini sauce and top with the herb salad.

Tahini Sauce

Makes about 1 1/2 cups

Ingredients

• 1⁄2 cup tahini
• 1⁄2 cup water
• 1⁄3 cup fresh lemon juice
• 1 garlic clove
• 2 teaspoons kosher salt

Directions

1. Combine the tahini, water, lemon juice, garlic, and salt in a food processor.
2. Puree the mixture until smooth and creamy.
3. Add more liquid if you prefer your tahini sauce to be a little bit runny, then set aside until ready to use.

Cold Eggplant Salad

by Chef Einat Admony

Serves 4 to 6

This dish calls for an unusually large amount of garlic. The salad is best the day after you’ve made it, once the flavors have had a chance to marry. The vinegar preserves it—in a way, this recipe is similar to a pickle—so you can enjoy it up to a week later. In fact, the longer you wait, the better it is.

Ingredients

• 3 large eggplants, stem end trimmed
• Kosher salt
• Canola oil for frying
• 1 cup distilled white vinegar
• 5 garlic cloves, thinly sliced
• 1⁄4 cup coarsely chopped fresh dill
• 1 1⁄2 tablespoons sugar
• 1⁄4 teaspoon chile flakes

Directions

1. Slice the eggplant into 1-inch-thick rounds and sprinkle generously with salt. Place them in a colander and let them sit for 45 to 60 minutes. The salt will help purge the excess water and bitterness from the eggplant, so be sure to place a dish underneath the colander if it’s not in the sink. Pat the eggplant slices dry with paper towels.
2. Heat 1 inch of oil in a deep skillet until the temperature reaches about 375°F. Fry the eggplant until golden brown, about 7 minutes. I suppose you could grill or broil them in the oven as a healthier option, but that’s for another chapter. Remove the eggplant with a slotted spoon and place them on a few sheets of paper towel to drain the excess oil.
3. Whisk together the vinegar, garlic, dill, sugar, and chile in a large bowl. Slice the eggplant into 1-inch cubes and add them to the bowl. Toss all the ingredients together to coat evenly. Place the salad in an airtight container and refrigerate overnight or for at least 6 hours before serving.

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