Love and Spices:
Scorched eggplant

A delicious dish eggplant lovers are sure to enjoy!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, introduces unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Monique’s scorched eggplant

If you love eggplant as much as I do, you will love this dish. Here’s a variation of my scorched eggplant and herb recipe, delicious with tahini sauce. 

Preparation time: 30 min | Preheat oven: 400°F/200°F | Cooking oven time: 50 min | Yields: 4 servings

• 4 very small eggplants
• 3 large onions
• 3/4 / 180 ml cup of water
• 3 tbsp avocado oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 12 small cherry tomatoes
• 1/2 tsp freshly ground pepper
• 1 tsp sea salt
• 1/4 tsp cayenne
• 1/4 tsp nutmeg
• A pinch of cumin, optional

Peel the eggplant with a potato peeler, leaving strips of the skin.
Salt the eggplant evenly with 1 tablespoon of sea salt and let it sweat.
Pat the eggplant dry, then sauté in 1 tablespoon of oil until all sides are golden; set aside.
Caramelize the onions with the remaining 2 tablespoons of oil and 3/4 cup of water
until lightly golden and the water has evaporated.
Add the herbs, salt, pepper, and spices.
Cook for an additional 5 to 7 minutes, then set aside.
Cut a slit in the eggplants, adjust the seasoning with salt, pepper and a dash of cayenne.
Then fill evenly with the onion mixture.
Arrange 3 cherry tomatoes on top of the mixture.
Place the prepared eggplant on a baking sheet lined with parchment paper.
Bake for 30 minutes until the eggplant and mixture are sizzling and scorched.

TAHINI SAUCE

• 4 tbsp tahini, jarred
• 1 garlic clove, crushed
• 1 lemon, juiced
• 1/4 cup / 60 ml water
• 2 tbsp olive oil
• 1/4 tsp sea salt

In a small bowl, mix tahini and water.
Add the lemon juice, and stir until smooth.
Add the garlic, and keep stirring until creamy.
Stir in the oil and salt.
Adjust water or salt if needed.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn