This spice blend recipe is from the Spice Companion book and highlights turmeric and black cumin. It is also great for meat and fish. Japanese eggplants are smaller and denser with a more "meaty" texture. They lend themselves to a variety of cooking techniques and flavors. This can be served hot, at room temperature, or even cold.
Main Course
4
Lior Lev Sercarz
This spice blend recipe is from the spice companion book and highlights turmeric and black cumin. It is also great for meat and fish. Japanese eggplants are smaller and denser with a more "meat" like texture. They lend themselves to a variety of cooking techniques and flavors. This can be served hot, at room temperature, or even cold.
2 Tbsp (10 grams) black cumin
1/2 Tbsp (5 grams) turmeric
1 tsp (3 grams) fennel seed, toasted and coarsely ground
Scant 1/2 tsp (1 gram) cayenne
3 Japanese eggplants, cut in half lengthwise
Olive oil
Salt
Tahina
6 to 8 sprigs cilantro, washed and dried
Toast the black cumin and fennel seeds, grind coarsely, then mix with the turmeric and cayenne.
Preheat the oven to 400 degrees.
Season the eggplant with olive oil, salt and a nice amount of Black & Yellow spice. Place on a baking tray lined with parchment paper or in a roasting pan. Roast in the oven for about 15 to 20 minutes. The eggplant will get a nice color and should be tender.
Remove from the oven and drizzle with tahina. Garnish with the cilantro sprigs and serve. You can also drizzle some freshly squeezed lemon juice on top. Enjoy!
Drizzle some honey on the eggplants before roasting.
Once cooled, dice the cooked eggplant and serve with some meatballs.
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New York, New York
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