scorched-eggplant_westmountmag

Love and Spices:
Monique’s scorched eggplant

A dish eggplant lovers are sure to enjoy!

Recipe by Monique Singer

Previously published July 18, 2020

Love and Spices cookbook - WestmountMag.ca

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

Monique’s scorched eggplant

Cooking is how I show my love for my children, family and friends.
If you love eggplant as much as I do, you will love this dish.
I am sharing 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 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 sea salt and let sweat.
Pat the eggplant dry and sauté with 1 tablespoon oil until all sides are golden, set aside.
Caramelize the onions with the remaining 2 tablespoons oil and 3/4 cup water
until lightly golden and water has evaporated.
Add the herbs, salt, pepper, and spices.
Cook an additional 5 to 7 minutes and set aside.
Cut a slit on the eggplants, adjust 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, stir until smooth.
Add the garlic, 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 - WestmountMag.caMonique 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

 



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