Ingredients
Eggplant
680 g | eggplant (1 large eggplant) |
6 g | plus 6 g kosher salt, divided |
225 g | jarred piquillo peppers, patted dry and chopped coarse |
100 g | walnuts, toasted |
75 g | pomegranate molasses |
40 g | scallions, cut into 1-inch pieces |
30 g | plus 60 g panko bread crumbs, divided |
16 g | Aleppo pepper |
2 g | cumin |
55 g | plus 25 g extra virgin olive oil, divided |
15 g | lemon juice |
Garlic-Yogurt Sauce
270 g | Greek yogurt |
15 g | lemon juice |
7 g | garlic (1 clove), minced |
3 g | chopped fresh mint |
3 g | kosher salt |
3 g | fresh mint leaves, torn into large pieces |
Eggplant
1 large eggplant |
2 teaspoons plus 2 teaspoons kosher salt, divided |
1 cup jarred piquillo peppers, patted dry and chopped coarse |
1 cup walnuts, toasted |
3 tablespoons pomegranate molasses |
7 scallions, cut into 1-inch pieces |
5 tablespoons plus 10 tablespoons panko bread crumbs, divided |
2 tablespoons Aleppo pepper |
1 teaspoon cumin |
¼ cup plus 2 tablespoons extra virgin olive oil, divided |
1 tablespoon lemon juice |
Garlic-Yogurt Sauce
1 cup Greek yogurt |
1 tablespoon lemon juice |
1 garlic clove, minced |
1 tablespoon chopped fresh mint |
1 teaspoon kosher salt |
12 fresh mint leaves, torn into large pieces |
Essential Equipment
- Food Processor
- 2 Chopsticks
- Digital Kitchen Scale
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees F/200 degrees C. Line rimmed baking sheet with aluminum foil and place wire rack in sheet.
- 680 g eggplant (1 large eggplant)
- 6 g kosher salt
- 225 g jarred piquillo peppers, patted dry and chopped coarse
- 100 g walnuts, toasted
- 75 g pomegranate molasses
- 40 g scallions, cut into 1-inch pieces
- 30 g panko bread crumbs
- 16 g Aleppo pepper
- 2 g cumin
- 55 g extra-virgin olive oil
- 15 g lemon juice
- 6 g kosher salt
- Blot eggplant dry with paper towels. Smear 300 grams pepper paste on eggplant, making sure to get plenty between each fanned eggplant segment. Place eggplant halves, fanned sides up, on prepared sheet and transfer to oven. Roast until eggplant is crispy and golden brown toward edges, tender in center, and bottom can be pierced easily with knife, 40 to 60 minutes.
- 270 g Greek yogurt
- 15 g lemon juice
- 7 g garlic (1 clove), minced
- 3 g chopped fresh mint
- 3 g kosher salt
- 60 g panko bread crumbs
- 25 g extra virgin olive oil
- 3 g fresh mint leaves, torn into large pieces
Instructions
- For Eggplant: Adjust oven rack to upper-middle position and heat oven to 400 degrees F/200 degrees C. Line rimmed baking sheet with aluminum foil and place wire rack in sheet.
- 1 large eggplant
- 2 teaspoons kosher salt
- 1 cup jarred piquillo peppers, patted dry and chopped coarse
- 1 cup walnuts, toasted
- 3 tablespoons pomegranate molasses
- 7 scallions, cut into 1-inch pieces
- 5 tablespoons panko bread crumbs
- 2 tablespoons Aleppo pepper
- 1 teaspoon cumin
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt
- Blot eggplant dry with paper towels. Smear 1½ cups pepper paste on eggplant, making sure to get plenty between each fanned eggplant segment. Place eggplant halves, fanned sides up, on prepared sheet and transfer to oven. Roast until eggplant is crispy and golden brown toward edges, tender in center, and bottom can be pierced easily with knife, 40 to 60 minutes.
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon chopped fresh mint
- 1 teaspoon kosher salt
- 10 tablespoons panko bread crumbs
- 2 tablespoons extra virgin olive oil
- 12 fresh mint leaves, torn into large pieces