I ran across this dish at a lovely Lebanese restaurant in Charleston named Leyla. It was visually stunning and wonderfully delectable. My son even loved it. Once I returned home I was dying to recreate the delightful, mouth-watering masterpiece. I discovered that it’s quite simple!
Due to its beautiful colors I decided to make this as a Christmas dish. It was quite the hit. Looks so much more complicated that it really is. WIN WIN!
- 2 Eggplants
- 1/2 cup pomegranate seeds
- 1 yellow pepper, diced
- 1/4 cup pine nuts
- 1/2 cup cilantro, chopped
- 1/4 cup mint, chopped
- 1 tsp sumac
- 1/3 cup tahini
- 4 Lemons
- Salt and fresh ground pepper to taste
- *Optional* Pomegranate Balsamic vinegar to drizzle upon finishing
- Bake eggplants whole in oven (do not cut or pierce) at 350 for about one hour. You want to eggplant to be soft all the way through, like a done potato.
- Slice eggplants in half and then squeeze half lemon over each eggplant
- Make sauce – Combine 1/3 cup tahini with juice from lemons. Should be consistency of a thick salad dressing, continue adding lemon juice if too thick. Add salt to taste. Drizzle over eggplant.
- Sprinkle eggplant with diced yellow peppers, pine nuts, pomegranate seeds, cilantro, and mint. Sprinkle with sumac.
Can be served warm, cold or room temperature.