Burnt Eggplant Pâté with Tahini and Tamarind

Eggplant is one of my favorite vegetables. The first time I tasted eggplant I was thrilled by its distinct texture and meaty flavor. Roasted eggplant (baingan bharta) was my favorite dish in northern India. I couldn’t wait to return to New Delhi to find our favorite street vendor roasting the eggplant in Paharganj. This dish uses the same technique of roasting and peeling the eggplant baingan bharta to expose the seeded meat of the vegetable. The resulting concoction makes a simple and wonderful appetizer or a great meal when paired with other salads and sides. I serve it with warm pita and fresh slices of cucumber. I think you will enjoy the smoky flavors and creamy textures. This is an eggplant essential dish that can’t be missed.

This creamy pâté is similar to baba ganoush, but it is different enough to stand out and make you seem like the a unique cook. It serves 2 to 4 people.

Gather up the following ingredient:.

• 3 medium japanese eggplants or 2 medium globe eggplants

• 1/3 cup tahini paste

• 1 tablespoon water

• 1 tablespoon plus tamarind puree or 1/4 teaspoon tamarind concentrate mixed with 1 tablespoon water

• 1 1/2 tablespoons lemon

• 1 clove of garlic or 2 teaspoons fermented garlic

• 4 tablespoons chopped parsley

• salt and pepper

• 3 fresh cucumbers, peeled and sliced on the diagonal

• 5 pieces of pita, warmed and sliced into 2 inch strips

• a little olive oil and salt to finish

First, burn the eggplants on your cooktop. If you have a gas stove, you can line the area around your burner with foil to keep them from burning. Put the eggplant directly onto a medium flame and roast for 12-15 minutes. Turn the eggplant frequently with tongs to avoid burning the it and your fingers :). Burn the flesh of the eggplant until soft and the skin burnt all over. This step requires attention. Think of this step as your meditative respite and eggplant burning jamboree. If you have an electric stove, pierce the eggplant in a few places. Put the eggplant on a foil lined tray and place them directly under a hot broiler for 1 hour. Turn the eggplant every 15 minutes. The eggplant is ready when it is deflated and the skin breaks and is burnt. Let the eggplant cool enough to handle without burning yourself. Peel the burnt skin from each eggplant, chop the flesh roughly, and transfer it to a medium mixing bowl.

Add the tahini, water, tamarind puree, lemon juice, garlic, parsely, and 1/2 teaspoon of salt and mix it well with a fork. Taste and add additional salt, tamarind puree, and/or lemon juices to your liking. I usually add another teaspoon of tamarind, 1/2 teaspoon of salt, and a dash of lemon but some might not like it quite as tart. Start with the recipe amounts and add a bit more for more pucker. In the end, you want the pate to have a robust sour and slightly sweet flavour.

Spread the eggplant pate over a shallow bowl or dish. Peel and slice 3 cucumbers on the diagonal and arrange on a plate in an overlapping circle or around the pate. Warm your pita and slice it into strips or wedges. Serve the dip warm, cold, or at room temperature with the cucs and pita.