I love eggplant. Unfortunately, most people seem to have beef with it. . . which is guess makes sense because when cooked properly it is super meaty! ;) This recipe is super easy, mess free and amazingly delicious. Perfect for summer or winter, all you have to do is throw a whole eggplant into a hot place and wait... as it cooks, the outside will char, giving a smokey flavor to the flesh, while keeping it tender and delicious. When you open it up you will be amazed by how wonderful and delicious the meat inside is. Give it a try.
1 - Eggplant
1 Tbsp - Tahini
1 tsp - Harissa (North African Chile Paste available in supermarkets)
1/2 - Lemon Juiced
1 tsp - Honey
1 Tbsp - Extra Virgin Olive Oil
1/2 - Shallot Sliced
4 - Cherry Tomatoes cut in half
Mint, Basil and Oregano to garnish
Place whole eggplant on a grill, or in a 400 degree oven for about 40 min. or until the outside is charred and the eggplant is soft. Split the eggplant open and with a knife cut the meat against the grain. With a spoon, mix in tahini, harissa, lemon juice, honey, EVOO. Season with Salt and pepper. Eggplant can take a lot of salt, so don't be shy.
Slice up the shallot and tomatoes and garnish on top of the eggplant. Finish with chopped bail, mint, and oregano.
Spread the mixture onto bread, chips, crackers or eat it right out of the skin!