Braised Eggplant with Pomegranate and Tahini
By Steve DunnPublished on July 15, 2019
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1 tablespoon tahini 1 tablespoon plain whole-milk yogurt 1 tablespoon lemon juice 1 teaspoon water, plus extra as needed1 ⅔ cups vegetable broth 2 tablespoons pomegranate molasses 1 teaspoon table salt 1 teaspoon cornstarch 2 (8- to 10-ounce) globe or Italian eggplants 1 tablespoon vegetable oil 2 garlic cloves, minced2 tablespoons toasted slivered almonds 2 tablespoons minced fresh parsley
Before You Begin
Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed.
Instructions
- Stir tahini, yogurt, lemon juice, and water together in small bowl. Add extra water, 1 teaspoon at a time, as needed until mixture is thin enough to drizzle. Season with salt to taste and set aside. Whisk broth, pomegranate molasses, salt, and cornstarch together in medium bowl. Trim ½ inch from top and bottom of 1 eggplant. Halve eggplant crosswise. Cut each half lengthwise into 2 pieces. Cut each piece into ¾-inch-thick wedges. Repeat with remaining eggplant.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Spread eggplant evenly in skillet (places will not form single layer). Pour broth mixture over eggplant. Increase heat to high and bring to boil. Reduce heat to maintain gentle boil. Cover and cook until eggplant is soft and has decreased in volume enough to form single layer on bottom of skillet, about 15 minutes, gently shaking skillet to settle eggplant halfway through cooking (some pieces will remain opaque).
- Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to just a few tablespoons, 12 to 14 minutes longer. Off heat, season with salt and pepper to taste. Transfer to platter, drizzle with tahini sauce, sprinkle with almonds and parsley, and serve.
Time
50 minutesYield
Serves 4 to 6Ingredients
1 tablespoon tahini
1 tablespoon plain whole-milk yogurt
1 tablespoon lemon juice
1 teaspoon water, plus extra as needed
1 ⅔ cups vegetable broth
2 tablespoons pomegranate molasses
1 teaspoon table salt
1 teaspoon cornstarch
2 (8- to 10-ounce) globe or Italian eggplants
1 tablespoon vegetable oil
2 garlic cloves, minced
2 tablespoons toasted slivered almonds
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
1 tablespoon tahini
1 tablespoon plain whole-milk yogurt
1 tablespoon lemon juice
1 teaspoon water, plus extra as needed
1 ⅔ cups vegetable broth
2 tablespoons pomegranate molasses
1 teaspoon table salt
1 teaspoon cornstarch
2 (8- to 10-ounce) globe or Italian eggplants
1 tablespoon vegetable oil
2 garlic cloves, minced
2 tablespoons toasted slivered almonds
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
1 tablespoon tahini
1 tablespoon plain whole-milk yogurt
1 tablespoon lemon juice
1 teaspoon water, plus extra as needed
1 ⅔ cups vegetable broth
2 tablespoons pomegranate molasses
1 teaspoon table salt
1 teaspoon cornstarch
2 (8- to 10-ounce) globe or Italian eggplants
1 tablespoon vegetable oil
2 garlic cloves, minced
2 tablespoons toasted slivered almonds
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fry, we braised the eggplant in a single batch. Once the eggplant was tender, we reduced the braising liquid to create a sauce.
Before You Begin
Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed.
Instructions
- Stir tahini, yogurt, lemon juice, and water together in small bowl. Add extra water, 1 teaspoon at a time, as needed until mixture is thin enough to drizzle. Season with salt to taste and set aside. Whisk broth, pomegranate molasses, salt, and cornstarch together in medium bowl. Trim ½ inch from top and bottom of 1 eggplant. Halve eggplant crosswise. Cut each half lengthwise into 2 pieces. Cut each piece into ¾-inch-thick wedges. Repeat with remaining eggplant.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Spread eggplant evenly in skillet (places will not form single layer). Pour broth mixture over eggplant. Increase heat to high and bring to boil. Reduce heat to maintain gentle boil. Cover and cook until eggplant is soft and has decreased in volume enough to form single layer on bottom of skillet, about 15 minutes, gently shaking skillet to settle eggplant halfway through cooking (some pieces will remain opaque).
- Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to just a few tablespoons, 12 to 14 minutes longer. Off heat, season with salt and pepper to taste. Transfer to platter, drizzle with tahini sauce, sprinkle with almonds and parsley, and serve.
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