THE CINNAMON EGGPLANT SILK

(Our Play on Melitzanosalata with a Moroccan Heart)

THE CINNAMON EGGPLANT SILK

Ingredients: 2 Large Eggplants, 1 tsp Cinnamon, 1 tsp Cumin, 1 tsp Salt, 60ml Extra virgin olive oil, 1 tbsp Pomegranate molasses, 2 cloves Garlic (minced), Handful of fresh Mint...

Ingredients

  • 2 Large Eggplants
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 1 tsp Salt
  • 60ml Extra virgin olive oil
  • 1 tbsp Pomegranate molasses
  • 2 cloves Garlic (minced)
  • Handful of fresh Mint

Cooking Method

  1. The Scorch Roast whole eggplants at 220°C until the skin is blackened and charred; peel and mash the pulp.
  2. The Bloom Whisk oil, molasses, and spices with a tiny 5ml splash of warm water to release the perfume.
  3. The Silk Merge Combine the eggplant pulp with the spiced oil and garlic until it forms a thick, smoky silk.
  4. The Final Flourish Top with a massive amount of raw fresh mint and pomegranate seeds.

Cuisine: Balkan

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