Charred Eggplant + Aleppo Chili Oil
🍳 grill
⏱ 15 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
62
calories
2.1g
protein
5.0g
carbs
4.1g
fat
Ingredients per serving
- 0.3 oz eggplant
- 0.3 oz Peeled Garlic
- 0.2 tbsp Lemon Juice
- 0.1 oz tahini
- 0.1 tsp Sumac
- 0.1 tsp Kosher Salt
- 0.05 oz pomegranate seeds
- 0.05 oz Olive Oil
- 0.025 cup Aleppo chili oil
- 0.025 oz pine nuts
Method
1. Preheat a grill or grill pan to high heat (450°F).
2. Slice the eggplants lengthwise into 1-inch thick slices.
3. Brush both sides of the eggplant slices with olive oil and season with salt.
4. Place the eggplant slices on the preheated grill and cook for about 3-4 minutes per side, until charred and tender. Remove from heat and let cool slightly.
5. In a small pan over medium heat, toast the pine nuts until golden brown, stirring frequently (about 3-4 minutes). Set aside.
6. In a large bowl, whisk together tahini, lemon juice, minced garlic, and Aleppo chili oil until smooth.
7. Once cooled, cut the charred eggplant into bite-sized pieces and add to the bowl with the tahini dressing.
8. Gently fold in the pomegranate seeds and sumac.
9. Transfer the salad to a serving platter or individual plates.
10. Sprinkle the toasted pine nuts over the top of the salad.
