Eggplant with Pomegranate Tahini and Crispy Fried Onions
 
Prep time
Cook time
Total time
 
Author:
Serves: 25m
Ingredients
Eggplant:
  • 1 eggplant
  • 2 tablespoons sunflower seed oil (or canola)
  • 1 pomegranate
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped mint
  • ½ a white onion
  • 1 tablespoon white flour
Pomegranate Tahini:
  • 1 cup tahini sesame seed paste
  • ¾ cup lukewarm water
  • 1 ice cube
  • 2 cloves raw garlic
  • ¼ cup fresh lemon juice
  • ¼ tsp salt
  • 1 tablespoon freshly squeezed pomegranate juice
Instructions
Eggplant
  1. Cut the eggplant into ¼ inch disks and sprinkle with salt. (This will draw the liquid out of the eggplant)
  2. Once the liquid has been drawn out, pat the eggplant disks dry with a paper towel.
  3. Preheat a frying pan with sunflower seed oil on high.
  4. Once the pan is very hot, place your eggplant disks inside and fry for 2-3 minutes on each side (until golden brown).
  5. Remove the fried eggplants from the pan and arrange them on a plate.
  6. Thinly slice the onion into rings.
  7. Coat the onion pieces with flour in a small bowl.
  8. Throw the flour coated onions into a small pot filled an inch high with hot oil.
  9. Fry the onions until golden brown (2-3 minutes)
  10. Remove the fried onions and set aside.
  11. Drizzle the pomegranate tahini over the eggplant slices, then top with the crispy fried onions, chopped mint and parsley, and pomegranate seeds.
  12. (To extract the pomegranate seeds, cut the pomegranate in half and smack the back of each half with a wooden spoon until the seeds fall out).
Pomegranate Tahini
  1. Throw all the ingredients into a blender or food processor.
  2. Blend until smooth.
  3. If the consistency is too thick, add more water. If the consistency is too thin, add more tahini paste.
Recipe by at https://seriousspice.com/eggplant-pomegranate-tahini-fried-onions/