Sweet and Sour Burnt Eggplant Crostini
Thursday, October 03, 2013
Well, the best thing to do is to take cautionary measures and always be prepared for surprise hungry guests.
This recipe is quick, easy and fool proof. It will ensure all guests are sufficiently impressed with your last minute hosting skills and more importantly, it's delicious!
If you are sensing any pop visitores, make it in advance when you have a spare forty minutes and refrigerate for later. If you're vision was incorrect, you still have an awesome and healthy snack or meal for yourself or the family ready and waiting to be devoured!
This recipe has been adapted from Plenty by one of my favourite foodies, Yotam Ottolenghi, in the chapter The Mighty Aubergine.
YOU WILL NEED:
1 CIABATTA BREAD
2 MEDIUM EGGPLANT (AUBERGINE)
1 GARLIC CLOVE, CRUSHED
2 LARGE TBSP TAHINI PASTE
1 1/2 TBSP WATER
2 TBSP LEMON JUICE
3 TSP POMEGRANATE MOLASSES
1 HANDFUL CHOPPED PARSLEY
1 HANDFUL CHOPPED FRESH MINT
1/4 CUP POMEGRANATE SEEDS, PLUS A LITTLE MORE FOR DECORATION
SEA SALT AND PEPPER
GOOD OLIVE OIL
CRUSHED RED CHILLI (IF DESIRED)
Pre-heat the oven to 250 C or 480 F.
Start by burning the eggplants on a metal tray on the open stove top flame. (See Israeli Eggplant Carpaccio). Turn the eggplants with tongs to make sure the skin has been evenly burnt. This should take about 5-7 minutes.
Transfer to a baking tray and bake to ensure the inside is tender for approximately 10 minutes.
Once the skin can easily be removed and the inside is tender, remove the skin from one side and scoop out the inside with a spoon.
Discard all skin and let the eggplant sit in a strainer for 5-10 minutes so that any excess liquid is gone.
In a mixing bowl, add the crushed garlic, tahini paste, water, lemon juice, pomegranate molasses and whisk together until all of the ingredients are evenly mixed in. Add the remaining ingredients and a tablespoon of olive oil, and a pinch of salt and pepper.
For the crostini part, switch your oven to grill or broil. Cut the ciabatta into 3 inch rough squares and drizzle with olive oil and sprinkle with some sea salt.
Place under the grill for approximately 5 minutes making sure it doesn't burn. Remove from the oven when golden brown.
Spread the eggplant on the crostini pieces and drizzle with extra olive oil, salt and pepper and a chilli flakes if desired.