Eggplant with Pomegranate Tahini and Crispy Fried Onions
Author: Serious Spice
Serves: 25m
- 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
- 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
- Cut the eggplant into ¼ inch disks and sprinkle with salt. (This will draw the liquid out of the eggplant)
- Once the liquid has been drawn out, pat the eggplant disks dry with a paper towel.
- Preheat a frying pan with sunflower seed oil on high.
- Once the pan is very hot, place your eggplant disks inside and fry for 2-3 minutes on each side (until golden brown).
- Remove the fried eggplants from the pan and arrange them on a plate.
- Thinly slice the onion into rings.
- Coat the onion pieces with flour in a small bowl.
- Throw the flour coated onions into a small pot filled an inch high with hot oil.
- Fry the onions until golden brown (2-3 minutes)
- Remove the fried onions and set aside.
- Drizzle the pomegranate tahini over the eggplant slices, then top with the crispy fried onions, chopped mint and parsley, and pomegranate seeds.
- (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).
- Throw all the ingredients into a blender or food processor.
- Blend until smooth.
- 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/
3.5.3226