Roasted Eggplant With Tahini On Endive Leaves
|Olive oil||1 Tablespoon|
|Garlic clove||3 Large, peeled and cut into slivers|
|Plum tomatoes||2 , peeled|
|Tahini||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Minced flat leaf parsley||2 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||8 Tablespoon|
|Pignoli nuts||1⁄3 Cup (5.33 tbs), toasted until light brown (Pine Nuts)|
|Belgian endive leaves||30 (Approximately The Same Size)|
|Cherry tomatoes||6 (For Garnish)|
Preheat your oven to 375Â°F.lightly oil a cookie sheet.
Wipe the eggplants with a cloth or paper towels.
Cut them in half lengthwise and make several deep gashes in the flesh but do not pierce the skin.
Insert the garlic slivers into the eggplants and place the halves cut side down on the cookie sheet.
Transfer to the preheated oven and let them steam for about 40 minutes until the flesh is very soft.
Remove the eggplants from the oven and let them cool slightly.
Scoop out the pulp and put it into a food processor fitted with a steel chopping blade or mash with a fork.
Be sure to include the garlic.
Add the tomatoes, tahini, salt, pepper, parsley, olive oil, and most of the lemon juice and process until smooth.
If doing this by hand, mash the tomatoes, then mix all the ingredients together.
Scrape into a bowl, cover, and refrigerate for several hours or overnight.
Before serving, stir in the pignoli and taste to adjust seasonings, adding additional lemon juice, if necessary.
Place 5 endive leaves in a petal design on each plate, the tapered end pointing out.
Spoon a large tablespoon of the eggplant mixture onto each leaf and place a cherry tomato in the center.
Little slices of toasted French bread, brushed with olive oil and lightly dusted with crumbled tarragon leaves, would be a nice addition.