Monday, March 28, 2011

Aubergine Slices with Pomegranate, Yogurt and Tahini


I won't pile on the details of my lovely Lebanese Great-Uncle although you would probably find him as interesting and wonderful as I do, but I will share a dish from his country instead. Vegetables are a huge part of Lebanese meals, be it celebratory or everyday stemming from the Christian rule where meat was to be consumed only at one meal or not at all. Even though such restrictions have been dropped decades ago, vegetables remain a huge part in the Lebanese kitchen. Roasted aubergines brushed with a tart pomegranate vinaigrette and topped with a lusciously creamy tahini yogurt, this dish is a great introduction to acquaint yourself with the foods of Lebanon.

My gorgeous friend Deb in northern England sent me this book for Christmas and I have been trying recipes ever since. Claudia Roden's books, and Arabesque in general, read like a travelogue full of cultural explanation along with enticing recipes. It is one of the best books I have come across in a very long time. This book includes recipes and history of Morocco, Turkey and Lebanon. If you are looking to expand your culinary horizons or try something out of your ordinary, I encourage you to pick up a copy.
*Lots of vegetarian recipes for those non-meat eaters.

Aubergine Slices with Pomegranate, Yogurt and Tahini
(Batinjan Bil Rumman Wal Laban)
Courtesy of Arabesque

4 medium aubergines (eggplants), cut into ½" rounds
1 tbs pomegranate molasses
1 tbs red or white wine vinegar

2 tbs extra-virgin olive oil, plus extra for brushing eggplant
2 cups plain whole-milk yogurt

1 clove garlic, minced

2 tbs tahini
¼ cup pomegranate seeds

1/4 cup pine nuts, toasted lightly

Preheat oven to 475°F.

Brush both sides of the eggplant slices with olive oil and lightly salt them. Place on an oiled baking sheet and bake, turning once, until they're tender and a little brown, about 30 minutes. Arrange on a platter.
In a small bowl, whisk together the pomegranate molasses, vinegar and 2 tbs olive oil.
In a separate bowl, whisk together the yogurt, minced garlic and tahini.
Brush the top of the cooked eggplant slices with the pomegranate vinaigrette, then spoon yogurt sauce over them and sprinkle with your pomegranate seeds and pine nuts.

59 comments:

Bo said...

This is so very different from how I normally cook so I'm trying to imagine the eggplant and pom combination...it sounds interesting...I'd love to try it.

Maria said...

Such a pretty dish!

divya said...

Looks delicious...mouthwatering...thanks for sharing.

Gloria said...

Brigitte I love aubergines! sound delicious and with yogurt! x gloria

Velva said...

I have the cookbook Arabesque and I can attest to the beautiful recipe.
You have prepared another fabulous recipe.

Velva

Victor said...

The dish looks so healthy and colorful. Love it!

Pegasuslegend said...

Pretty as a picture but with a delicious super recipe wow this looks grand! Would love me some right now!

vanillasugar said...

finally a recipe from the book! been waiting on this....
and you picked a good one. all these flavors are just perfect together.

Joanne said...

I took arabesque out of the library and basically fell in love! This recipe is exactly my kind of food. THe photo is so enticing!

5 Star Foodie said...

The combination of eggplant and pomegranate is very intriguing! I would love to try this dish for sure!

Claudia said...

What a lovely way to cook eggplant - so different than my usual. And I would love to be "bored" with stories of your great uncle...

The Glamorous Gourmet said...

What an interesting flavor combination - sounds delicious! Thanks for sharing:)

Jeannie said...

I love aubergines or brinjals as we called it here, especially those stuffed with fish paste and fried...so delicious! Your version is not something I am familiar with but looks equally yummy!

Marmaduke Scarlet said...

Beautiful, so elegant. I can't wait until the weather is a bit better here . . . :)

My Little Space said...

Your aubergine dish looks simply delicious. Thanks for sharing it. Love learning other cultural too. One of it is the tahini paste. :o) Hope you're having a great week ahead.
Blessings, Kristy

Val said...

Just when I thought you could not get more amazing.......You blow me away with your recipes and pictures!! AMAZING!

Olive said...

Thanks for sharing, I don't know much about Lebanese cuisine..I'll give it a try, hope I can find pomegrenate and tahini here. Nice day to you! :)

Miss Meat and Potatoes said...

Mmmmm. I am a huge eggplant fan and always end up cooking it the same old way so this is very exciting! Never would have thought of this combination but I bet it's delightful. Thanks for sharing!

Emily said...

This is not only a new recipe to try but food trivia as well. I didn't know aubergine was another name for eggplant. Love the idea of this savory and sweet combo.

claire said...

looks gorgeous!

The Cooking Photographer said...

Whoa! I had no idea you could mix these ingredients together and make something yummy. Eggplant and pomegranate molasses with garlic and yogurt? Pine nuts too?

I have so much to learn.

Laura

lena said...

thanks for introducing this lebanese dish..it looks delighting !

Mary said...

What a lovely dish. It is beautiful to look at but I'm more impressed with its flavor profile and how you were able to pull all of the elements together. Very nicely done. Have a wonderful day. Blessings...Mary

Michael Toa said...

Such a beautiful dish. I've seen a recipe pretty similar to this and I've been meaning to make it. Hopefully sometime soon. :)
Have a nice day.

Beth said...

I would have loved to hear a story about your great-uncle! But the recipe is great too!

Debbie said...

A nice twist from the usual eggplant dishes and soooo pretty too! Delicious!

Rebecca from Chow and Chatter said...

looks wonderful adore eggplant thanks for coming down under with me my friend

hugs Rebecca

FOODESSA said...

Although I have tried many middle Eastern dishes...I admit, this is quite new to me. The ingredient pairing sounds wonderful.

Thanks for sharing another one of your family's ethnic backgrounds and their appetizing food ;o)

Ciao for now,
Claudia

Leslie said...

So pretty Bridgett. I thought it was a dessert at first.

Simply Life said...

wow what a unique and delicious dish! it looks wonderful!

Elena (Running in Heels After Child) said...

I thought it was a dessert at first- it is so beautiful and tempting.

best,

elena

Angie's Recipes said...

This is something new to me...I love how it's presented...very very pretty and appetizing.

Rosa's Yummy Yums said...

Those are three of my favorite things! A fabulous lebanese dish. I love Middle Eastern food.

Cheers,

Rosa

Vivienne said...

such an interesting dish..would've never thought of such combination! it seems like pomegranate molasses is so popular in a lot of middle eastern dishes aye.

Barbara said...

And I just bought some pomegranate molasses too! Perfect timing, Bridgett!
What an unusual combination...I love the pomegranate arils scattered on top.
Sounds like you've got some delightful cookbooks to experiment with!

pigpigscorner said...

Very interesting way to preparing aubergine. Sounds lovely!

At Anna's kitchen table said...

What a fantastic photograph and an interesting recipe.

Sonali Pradhan said...

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Beloved Green said...

Oh my goodness, this looks just amazing! I bet it tastes just as good.

mika said...

This dish looks delicious...The picture is so mouthwatering...I will give it a try...

theUngourmet said...

What a fun mix of flavors and textures! I would love to taste this!

Sonali Pradhan said...

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Sugar Plum Cupcake said...

It's a very pretty dish, i love the idea of pomegranate and aubergine!

I love your blog, there are so many great recipes!

<3

Indie.Tea said...

Eggplant seems to be a big part of Lebanese cooking. The dish looks very delicious, and so pretty with the yogurt and pomegranate seeds...

grace said...

most interesting and unexpected eggplant preparation ever. it's gorgeous, bridgett!

Roz from 'la bella vita' said...

The cuisines of the Mediterranean region and close by it, are some of the most healthy and delicious on the planet. We need to try to return to this healthy and delicious way of eating; you've just shared one such beautiful recipe!

Stevie said...

This is why I love Lebanese food: lots of veggies in exciting ways. This dish looks really yummy to me and I'm sure that I would enjoy it, perhaps with a bit of pita bread to soak up the yogurt and tahini sauce.

Barbara Bakes said...

If I'd been served veggies as gorgeous as this growing up I would have learned to love them.

Mandy said...

Wow! What can I say!? Your aubergine dish looks a.ma.zing and I can't wait to give it a shot.

nobu said...

It has nice color, looks delicious!

bonnie said...

eggplant and pom molasses, what a wonderful combo...great recipe

sweetlife

Ellie (Almost Bourdain) said...

Very delicious dish. Thanks for sharing.

Chef Chuck said...

Ciao Bridgett! This must pop with flavors!!

Kim said...

Bridgett- You always pick the most beautiful recipes! This one is no exception. Not only does it look gorgeous but it's so healthy. Love it.

Plateful said...

Hey, I stumbled across your blog by accident and man I'm glad I did :) Love your enthusiasm for cooking delicious dishes- it speaks volumes of the kind of person you are. The picture of the aubergine dish with tahini and those beautiful pomegranate seeds is quite catchy on its own and I am dying to have a taste! Gonna follow you pronto to see more of your delicious recipes. Cheers!

Les rêves d'une boulangère (Brittany) said...

What an interesting recipe! I love eggplant and it's great to find different ways to cook it.

Robyn MacLarty said...

I happen to have ALL of those ingredients in my kitchen - including the pomegranate! Thanks for another exquisite recipe.
Robyn xxx

Comfy Cook said...

This is a wonderful and different combination. I have been exploring new ways to make eggplant and this is one to look into.

Sook said...

What a beautiful dish!