Mesquite Roasted Eggplant

 

 

Smoky, mesquite-roasted eggplant meets the Mediterranean flavors of feta and tahini, with a sweet touch of honey.

Mise En Place:

  • Roasted Eggplant: 6 pan
  • Toasted sesame seeds: 9 pan
  • Sesame tahini with honey mixed in: 9 pan
  • Black sesame powder: 4 ounce deli cup
  • Olive oil: 1 bottle
  • Feta cheese: 6 pan
  • Mediterranean Olives: 6 pan (chop olives and mix with orange zest, lemon zest, oregano, parsley, and thyme, olive oil, salt and pepper)

Eggplant:

Toss whole eggplant in 1 tsp canola oil, 1/2 tsp salt and pepper and grill over open flame until skin is black. We love to smoke over mesquite embers, it adds to the smokiness of the eggplant. Take off grill and transfer into a pan and cover with plastic wrap. Remove skin and transfer the roasted meat of the eggplant into a 6 pan. Hold warm.

Plate up:

Scatter 3 ounces of this roasted eggplant around a bowl and drizzle 1 ounce of tahini over it. Garnish with ¼ tsp sesame seeds, black sesame dust (black sesame seeds pureed),  1 ounce of sprinkled feta and 1 ounce of spanish olives.

This plate should look like a deconstructed hummus. Enjoy!

 

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