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Wok eggs, fried rice and hot Dry Noodles.
This recipe marries the most delicious qualities of the roasted eggplant dishes we tasted in a handful of London’s many modern Middle Eastern restaurants. Tahini spiked with garlic, lemon, pomegranate molasses and soy sauce (for umami) is spread onto roasted eggplant, where it browns deeply under the broiler, resulting in amazing depth of flavor that’s a perfect flavor accent to the creamy, subtly sweet eggplant. A tzatziki-like cucumber-yogurt sauce is a bracing counterbalance, while a sprinkling of pistachios and herbs offer texture, color and freshness. You will need a broiler-safe rimmed baking sheet for this recipe; if yours is nonstick (which likely is not broiler-safe), line it with foil to protect the coating.
medium eggplants (1 to 1½ pounds each), halved lengthwise
tablespoons grapeseed or other neutral oil
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