Coal-Roasted Eggplant With Tahini and Olive Oil Roasted Vegetables
I found this recipe while surfing the web. I tired it at home and was pleasantly surprised at its taste. I will add it as an option to my catering clients.
Coal-Roasted Eggplant With Tahini and Olive Oil Roasted Vegetables
Yields: 10 portions. Serving size = 1/2 whole eggplant.
Ingredients and amounts
Eggplant, whole — 5 each
Heirloom tomatoes, peeled and diced — 1 cup
Roasted red peppers, peeled and diced — ½ cup
Leek bottoms, washed and diced — from 1 leek
Extra virgin olive oil — 1 cup
Thyme, picked — 2 tsp
Leek tops, washed and sliced — from 1 leek
Garbanzo beans, cooked — ½ cup
Okra, sliced and seared until golden — 5 each
Salt — to taste
Tahini, raw — 1 ½ cups
Lemon juice, freshly squeezed — 3 Tblsp
Garlic cloves, minced — 2 each
Salt — 1 tsp
Method
1) If you have a wood-burning oven, remove enough hot coals to cover 5 whole eggplants. Place half on the bottom of a hotel pan and place the eggplants on top. Cover the eggplants with the remaining hot coals. If you do not have a wood-burning oven, you can char the eggplants on the stovetop using a metal grate to hold them steady. Turn until charred all over, then place in a 400 F oven until tender throughout.
2) Combine the tomatoes, leek bottoms and roasted peppers and cooked garbanzo beans together in a saucepot with the thyme and olive oil. Cook over low heat until the vegetables have held their texture in the pan but melt in your mouth. Approx. 20 minutes on a very low flame.
3) In a food processor, combine the tahini, lemon juice, garlic and salt. Process until very smooth and flavors combine. You may need to add some water so the tahini will have a texture conducive to drizzling.
4) Slice raw okra and sear off in a sauté pan until golden. Season with salt.
5) Cut the roasted eggplant in half lengthwise keeping it attached at the top. Season with salt.
6) Drizzle the tahini over the eggplant. Spoon on some of the vegetable “confit” and top with the seared okra.
