Vegetable Literacy by Deborah Madison

Author:Deborah Madison
Language: eng
Format: mobi, epub
ISBN: 9781607741923
Publisher: Ten Speed Press
Published: 2013-03-18T23:00:00+00:00

Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate Molasses

For 6

One thing I’m learning with a garden, gradually, is how much to plant of any one thing. When it comes to the Fairy Tale eggplant, one or two plants would have been plenty rather than the five I grew, because they produce obscene amounts of fruit. But here’s a method I like very much for these and other small eggplant varieties, such as the Ichiban, once they get to be about six inches long and a little plump.

Cilantro sprouts, the first leaves that appear, taste vividly of cilantro, so if you have a little patch to thin, this would be a good place to use them as a finish. Or, if your cilantro is going to seed, use the green coriander berries for a slightly different and rather racy flavor.

12 small eggplants, about 6 inches long

Sea salt and freshly ground pepper

Tahini-Yogurt Sauce

Few drops of pomegranate molasses

Cilantro sprigs, sprouts, or crushed green coriander berries, to finish

Prepare a fire in a charcoal grill. When the coals are covered with ash, place the eggplants on the grill rack and grill, turning as needed, until soft when pierced. The timing will depend on the intensity of the fire. Or cook the eggplants indoors on an asador to keep them from sitting directly in the fire. That way the skins will char and the eggplant will hold its shape, but not disintegrate. When the eggplants are tender, remove them to a bowl and cover with a plate. Let them sit for at least 10 minutes, then peel off the skin.

Slit the eggplants in half lengthwise and arrange them on a plate. Season them with salt and pepper. Spoon the sauce over the surface, then the pomegranate molasses. Finish with the cilantro. Serve at room temperature.

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