Fried Eggplant with Tahini Sauce and Pomegranate Seeds

Main Dishes | Arabian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fried eggplant with tahini sauce and pomegranate seeds

Ingredients

Eggplants - 3 lbs
Salt - ¾ teaspoon
Freshly squeezed lemon juice - 3 tablespoons
Garlic - 3 cloves
Tahini - ⅓ cup
Vegetable Oil - to taste
Ground Cumin - 0.1 teaspoon
Carob powder - 3 tablespoons
Pomegranate Seeds - ½ cup
Pistachios - ¼ cup

Step by Step guide

Step 1

Using a vegetable peeler, cut 4 equal strips of skin from each eggplant, each 2.5 cm wide. Cut the eggplants crosswise into slices 2 cm thick and arrange them on racks, placing a baking sheet with edges under each rack. Generously salt the eggplant slices and refrigerate for at least 8 hours.

Step 2

Meanwhile, prepare the tahini sauce: Combine lemon juice, ¾ teaspoon of salt, and garlic in a blender, and blend until smooth. Let it sit for 10 minutes. Strain the resulting liquid through a sieve into a medium-sized bowl, discarding the solids, and mix the liquid with tahini and cumin. While stirring, pour in 6 tablespoons of chilled water and blend until smooth. Set aside ⅓ cup of tahini sauce for this dish, and reserve the remaining sauce for other dishes.

Step 3

Pour oil into a large skillet to a depth of 1.5 cm and heat over medium heat. Using paper towels, remove excess moisture and salt from the eggplant slices. Place several eggplant slices in the hot oil in a single layer and fry for about 10 minutes until golden brown. Using tongs, transfer the eggplants to paper towels to drain excess oil; fry the remaining eggplant slices in batches.

Step 4

Arrange the eggplants on a large serving platter, drizzle with tahini sauce and carob syrup. Sprinkle with pomegranate seeds and pistachios. Serve the dish hot.