Oh-so Scoopable Burnt Eggplant & Tomato Tahini | Food52 + Ottolenghi Test Kitchen: Shelf Love

Food52 joins forces with Ottolenghi Test Kitchen for a brand new series based on the OTK cookbook, Shelf Love. In this episode, Yotam Ottolenghi and Noor Murad share this flavorful vegan recipe for burnt eggplant with a tangy tomato sauce and creamy tahini. This delicious meze is perfect with warm pita bread, crispy lettuce cups, or even soft-boiled eggs for a hearty breakfast! GET THE RECIPE ►► https://f52.co/3iFHBrA

Check out the first episode of the OTK: Shelf Love series - https://youtu.be/xfrqZsIktjk
Subscribe to the OTK YouTube channel - @Ottolenghi Test Kitchen (https://www.youtube.com/channel/UCcGwOXXxu6XDGCx_LDE1O4A)
Order OTK: Shelf Love wherever you are - https://smarturl.it/ShelfLove

Also featured in this video
Feast Dinnerware by Yotam Ottolenghi - https://f52.co/2YrIVHj

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VIDEO CHAPTERS
00:00:00 Intro
00:01:11 Let's Get Smoky
00:05:24 Flavorful Finishes
00:08:50 Finishing the Tomato Sauce

PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes
SERVES: 4

INGREDIENTS

4 medium eggplants (about 2 pounds/1 kilogram)
3 tablespoons olive oil, plus extra for greasing
2 garlic cloves, thinly sliced
2 tablespoons pine nuts
1 1/2 teaspoons cumin seeds, roughly crushed with a mortar and pestle
1 1/2 teaspoons coriander seeds, roughly crushed with a mortar and pestle
1/2 teaspoon chile flakes
2 tablespoons tahini
1/4 cup (5 grams) dill, roughly chopped, plus 1 tablespoon extra leaves, to serve

Tomato Sauce
3 tablespoons olive oil
1 onion, finely chopped (1¼ cups/180 grams)
4 garlic cloves, minced
1 teaspoon tomato paste
1 (14-ounce/400-gram) can of whole, peeled tomatoes, roughly crushed by hand
1/2 teaspoon sugar
Kosher salt and black pepper

Recipe excerpted with permission from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, published by Clarkson Potter © 2021.

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