Pomegranates & Pine Nuts by Bethany Kehdy

Author:Bethany Kehdy
Language: eng
Format: epub
Tags: Pomegranates & Pine Nuts
ISBN: 9781848990883
Publisher: Osprey Publishing
Published: 2013-06-07T16:00:00+00:00

1 Heat the oven to 400°F. Meanwhile, put the tahini, 1 teaspoon of the garlic, the lemon juice and 1 tablespoon water into a bowl and mix well. Add the yogurt and mix until the mixture forms a smooth, creamy texture. Season to taste with salt and pepper, then set aside at room temperature to let the flavors develop.

2 Melt the butter in a heavy-bottomed skillet over medium heat. Add the onions and cook about 4 minutes until soft and translucent. Add half the pine nuts and cook 1 to 2 minutes until lightly colored, then add the veal, allspice, Aleppo pepper flakes, dried mint and the remaining garlic and season to taste with salt and pepper. Mix well. Reduce the heat to low and cook until the meat is brown. Pour in the tomatoes and stir well to combine, then reduce the heat to low and cook 5 to 8 minutes. Remove the pan from the heat and pour in the pomegranate molasses, mixing well to incorporate. Cover and set aside.

3 Cut the eggplants in half lengthwise, keeping the stems intact, because they make moving the eggplants easier, as well as being more aesthetically pleasing. Transfer the eggplants to a baking sheet, skin-side down. Puncture the flesh of each eggplant a couple of times with a fork, taking care not to tear through the skin. Rub each eggplant half with 1 tablespoon of the oil and season to taste with salt and pepper. Bake in the oven about 20 minutes until the flesh is golden brown and soft.

4 Remove the eggplants from the oven (keep the oven on) and, using a fork, gently press down the flesh to mash. Transfer two eggplant halves to each of four plates. Put the Arabic bread on a cookie sheet and bake in the oven 2 to 3 minutes until golden, turning over halfway. Check the bread every minute to make sure it colors and crisps evenly.

5 Toast the remaining pine nuts in a heavy-bottomed pan over medium heat 1 to 2 minutes until golden and fragrant, shaking the pan often.

6 Assemble the eggplants by spooning 2 tablespoons of the meat and tomato mixture into each cavity and pouring 2 tablespoons of the yogurt dressing over. Crumble the toasted Arabic bread over, sprinkle with mint and pomegranate seeds and serve with the toasted pine nuts.

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