Monday, November 16, 2009

Cloud Nine Eggplant with Pomegranate Seeds, Pine Nuts and Yogurt Tahini Sauce


Visually stunning red pomegranate seeds and golden pine nuts on a bed of grilled white eggplant and creamy yogurt-tahini sauce.  The bright white skins of Cloud Nine eggplants create the perfect backdrop for this dish, but any eggplant variety will suit the recipe.  Slice eggplant thin or thick to suit your preferences.   November 7th marked seven months of harvesting Cloud Nine eggplants from the garden, with just three plants producing a pound or more per week.  Make some room for this eggplant variety in your garden next year.

Cloud Nine Eggplant with Pomegranate Seeds, Pine Nuts and Yogurt Tahini Sauce
adapted from Claudia Roden's Batinjan Bil Rumman in Arabesque
*served 2 as an entree

Ingredients

1 1/2       lbs         eggplant, sliced
1 1/2      Tbs         pomegranate syrup
1 1/2      Tbs         white wine vinegar
2            cups        Greek yogurt
1                           garlic clove, minced
2            Tbs         tahini
1/4         cup          pine nuts
1/4         cup          pomegranate seeds
                             olive oil, salt

Procedure
  1. Saute eggplant in olive oil over medium until golden brown.  Flip and repeat.  Remove to paper towels to dry.
  2. Heat 1/2 Tbs olive oil and fry pine nuts briefly until starting to brown.  Remove from pan.
  3. Combine pomegranate syrup, vinegar and 2 Tbs olive oil.  Toss eggplant slices in the mixture and place on plates for serving.
  4. Combine yogurt, tahini and garlic.  Dollop on top of eggplant slices.  Spinkle pine nuts and pomegranate seeds on top.

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17 comments:

  1. Sounds delicious - I bet the pomegranate seeds provide great contrast in both color and taste.

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  2. wow! stunning! never seen or eaten a white eggplant..this looks great.

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  3. You always have the most unique dishes! Great job. Looks lovely.

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  4. Delicious! I mean I can eat eggpplant all the time at this rate!

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  5. Love the bright red against the white! Must be bursting with flavor!

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  6. Sounds wonderful, I'll have to give it a try. A few posts back I posted a yummy recipe with spiced pears and pomegranate.

    My favorite eggplant recipe is easy, slice and dip in lime juice then batter in a cup of flour with a tsp of red cayenne pepper and fry. The lime juice cools the heat provided by the hot pepper.

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  7. I wasn't sure that I liked eggplant until I tried baba ganoush. Now I know I like eggplant. This recipe looks very interesting and flavorful.

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  8. I'm in cloud nine after seeing photo and reading the recipe. But we don't have pomegranate seeds. I will have to substitute with something else.

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  9. This is such a beautiful dish! Love all the flavors.

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  10. I love this photo! My eggplants were a flop last year, so Cloud Nine--welcome to my garden next spring! Thanks for sharing!

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  11. Wow....this is so lovely, thanks for sharing :)

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  12. Gorgeous! I've seen a white eggplant in my supermarket recently but haven't picked it up yet. So delicious with pomegranates and pine nuts!

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  13. OMG, this looks super dooper yummy! Love the combo. Have a nice day. Cheers.

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  14. Wow! Eggplant+pomegranate, sounds very gourmet! I've never heard of white eggplants before, hope this can be also made with usual dark-skinned eggplants?..

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