WHAT YOU NEED
For the pumpkin seeds:
- ¼ cup pumpkin seeds
- 1 tsp butter
- ⅓ tsp salt
- ¼ tsp ground black pepper
For the tomato base:
- 1 ripe large tomato
- ½ garlic clove, crushed
- ⅓ tsp salt
- ¼ tsp black pepper
For the eggplant:
- 1 large eggplant
- 1 small garlic clove, crushed
- Juice from a ¼ lemon
- ⅓ tsp salt
- ⅓ tsp black pepper
- 2 tbsp olive oil
For topping:
- 1 tbsp Green Sauce (see Green Sauce recipe)
- 2 tbsp Tahini (see Tahini recipe)
-3 tbsp olive oil to drizzle
HOW TO MAKE
The pumpkin seeds:
In a wide pan on medium-low heat, add the butter, pumpkin seeds, salt and pepper. Roast until the seeds turn golden-green. Shake the pan occasionally. Set aside to cool.
The tomato base:
In a serving bowl, grate the tomato, add ⅓ tsp of salt, and black pepper.
Crush ½ garlic clove. Add the crushed garlic to the grated tomato and mix everything together.
The eggplant:
On a gas burner on high heat or BBQ, place the eggplant on top of the open flame.
Using tongs, turn the eggplant around every 5-8 minutes, so each side is fully charred. Do this for about 30 minutes total.
Once charred, move the eggplant from the open flame to a cutting board, to let it cool and drain its liquids.
When the eggplant is cooled down, cut it open longway from top to bottom.
Using a spoon, scrape the inside of the eggplant and transfer it to a separate plate.
Mix the eggplant with 1 chopped garlic clove, olive oil, ⅓ tsp of salt and lemon juice. Mix by hand.
Arrange the seasoned eggplant in the middle of the grated tomato dish.
Add to the plate 2 tbsp of tahini, a large tbsp of green sauce, drizzle olive oil and sprinkle the roasted pumpkin seeds all around the dish.
All hail prince eggplant!
