Smoky Aubergine with Tahini and Pomegranate

There is a marriage made in heaven, and that is eggplant and tahini. Oh, goodness, how magic happens with that combination. There are a quadzillion recipes that feature that specific combination, and it is no wonder. We have quite a few on this site too. They tend to be Middle Eastern in origin, or in style.

This recipe is no exception – it is Middle Eastern, it is magic, and it is delicious. The combination features pomegranate molasses, and the usual garlic and lemon juice. You will adore it.

It is an Ottolenghi treasure, from his book Plenty. We have a small project at the moment, to cook from his books, and currently we are cooking from Plenty More but not ignoring his other books altogether. I have to say, this is one of his simpler recipes, easy to make without too many processes. It can be made in just a few minutes after the eggplant is charred. This contrasts with the Persian Noodle dish we made yesterday, which contains 7 different processes and 5 different elements. Its a pleasure to cook such a simple dish after that one!

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Burnt Spring Onion Dip with Chilli-Garlic Kale, Babaganoush, Persian Style Eggplant, and Begun Pora.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Smoky Aubergine with Tahini and Pomegranate”

Advertisements

Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles

Begun Pora is the Bengali rustic cousin of the Punjabi Baingan Bharta, less well known than Baingan Bharta but no less well loved. This has the tastes of Bengal and is totally different in flavour to its cousin. We have already posted one recipe for Begun Pora – but today’s recipe is a different version of that dish.

The idea for this particular dish came from Bengali Cooking: Seasons and Festivals, a wonderful and highly readable book on the amazing food of that state. The author describes how he uses bori in his Begun Pora. What a great idea! It may not be traditional, but it is full of flavour.

Similar recipes include Smoky Aubergine with Tahini and Pomegranate, Begun PoraBaingan Bharta and our Wadi recipes.

Are you after Eggplant recipes? Try BabaganoushSaffron and Rose Scented Eggplant, and Japanese Baked Eggplant.

Or perhaps you would like other Bengali dishes. Try Bengali Vegetable Kitchari and Bengali Rice Kheer.

Have a look at all of our Eggplant recipes, and all of our Bengali recipes. Perhaps you want more Indian dishes. Or simply explore our Early Autumn feasts.

Continue reading “Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles”

Begun Pora | Bengali Eggplant Puree | A Rustic Cousin of Baingan Bharta

Baingan Bharta is the well known, Punjabi, wonderful Indian eggplant puree, easy to make, full of spicy flavours and so versatile in its use. This is its rustic cousin from Bengal, less well known than Baingan Bharta but no less well loved. This has the tastes of Bengal and is totally different in flavour to its cousin.

Make both! This one is almost salsa-like in its rustic composition. Wrap it in a roti and bliss out.

Are you after Eggplant recipes? Try Smoky Aubergine with Tahini and Pomegranate, Begun Pora with Bori Crumbles, Baingan Ka Salan, BabaganoushSaffron and Rose Scented Eggplant, and Japanese Baked Eggplant.

Or perhaps you would like other Bengali dishes. Try Bengali Vegetable Kitchari and Bengali Rice Kheer.

Have a look at all of our Eggplant recipes, and all of our Bengali recipes. Perhaps you want more Indian dishes. Or simply explore our Early Autumn feasts.

Continue reading “Begun Pora | Bengali Eggplant Puree | A Rustic Cousin of Baingan Bharta”

Babaganoush | Roasted Eggplant with Tahina

Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.

You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.

Are you looking for other Eggplant recipes? Try Smoky Aubergine with Tahini and Pomegranate, Begun Pora with Bori Crumbles, Bengali Eggplant Puree, Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.

Is it Dip Recipes that you are looking for? Try Zhug – Coriander-Walnut Dip, Georgian Coriander, Apricot and Walnut Spread, White Bean, Sage and Roasted Garlic SpreadTomato and Chilli Jam, and Tahina Tarator.

You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.

Continue reading “Babaganoush | Roasted Eggplant with Tahina”