Use this as a starter, a side, or part of a mezze. Roasting the eggplant leaves the outside crisp while the inside is tender and creamy. This, combined with the contrasting yogurt and mint and the pomegranate syrup make quite a party of flavors in the mouth.
INGREDIENTS:
2 medium eggplant, cut into 1 inch cubes
½ tablespoon dried marjoram or oregano, or a mix of the two (preferred)
2-3 tomatoes, seeded (enough to yield 1½ cups) and cut into ¼ inch dice
1 firm Japanese or English cucumber (enough to yield 1-1½ cups), seeded and cut into ¼ inch dice
2 cloves garlic, peeled, 1 grated on a ginger grater to a paste
½ cup plain yogurt, something not too firm preferred
Juice from ½ a lemon, or as needed
20 mint leaves, cut into fine chiffonade
Water if needed
¼ cup pomegranate molasses, or as needed
Olive oil as needed
Salt and pepper to taste
¼ cup heaping pine nuts, lightly toasted in a dry skillet
METHOD:
Heat the oven to 400°F. Line a sheet pan with foil, and coat the foil well with oil. Place the sheet pan into the middle of the oven. Prepare a non-reactive bowl by rubbing it with the whole peeled garlic clove, leaving streaks of garlic oil behind until the garlic clove falls apart, then discard the garlic. Spray with oil. Put the eggplant into the bowl and spray with oil, tossing, until all surfaces retain a bit of an oil shine. Season with salt and pepper, and then dust all over with the dried herbs, tossing to coat evenly. Once the eggplant is oiled and seasoned, transfer to the sheet pan. Be sure there is a little room between each of the cubes. You want the surfaces to dry out and get golden rather than steam and get mushy. Cook until the eggplant is crisp and dark golden all over, and tender all the way through. Remove from the pan and allow to cool just a little before transferring to a serving platter. It should take around 12-15 minutes for the eggplant to cook.
While the eggplant cooks, put ½ teaspoon of garlic paste, 2 tablespoons lemon juice, and the yogurt into a non-reactive bowl and whisk together. Season with salt and pepper to taste. Stir in ½ the mint, then chill the dressing.
Toss together the tomatoes and cucumbers and add ½ cup lemon juice and toss to coat. If there is time, chill for 10-15 minutes.
When the eggplant is done, place on a platter. Season the tomato cucumber mixture with salt and pepper and drizzle with olive oil. Pile on top of the eggplant. Drizzle the yogurt dressing all over the vegetables, then drizzle everything with the pomegranate molasses. Scatter with the pine nuts, scatter over the rest of the mint and serve.
Chef’s Notes: You could serve this on top of grilled pita bread, or if you have some pita that is getting stale, cut them into squares and lightly oil them, then roast 5-8 minutes until they are crunchy/chewy and use them as a base for the salad like croutons. You could also mix all the vegetables together before adding the dressing and molasses.
Serves: 4
Source: Chef Andrew E Cohen
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