My father, who is originally from London and who now lives in Jerusalem, was once given advice on how to act more American: start drinking coffee instead of tea and watch the Celtics. Granted, this was 30 years ago, when I was little and the Big Three were Bird, McHale and Parish. Even though the coffee suggestion was a bit ludicrous, watching the Celtics seemed like sound advice, and I’ve been a Celtics fan my whole life.
Sure, I’m sad the season is over, but if you told me in January that it would have lasted until the fourth quarter of Game 7 of the Eastern Conference Finals, well, I wouldn’t have believed it. I don’t think anyone believed in the Celtics more than Doc Rivers, and I’m so happy he knew we were all wrong.
We hosted nearly every game in this post-season, and I always had something out for our guests to enjoy. Man cannot live on nachos alone, and truthfully, I’m much more likely to slap together a Mediterranean mezzes platter than to order a pizza. And so this eggplant dip found its way onto a platter last week.
I wonder what Ottolenghi, an Israeli now living in London, would have to say about his eggplant dip being eaten with gusto in front of such a uniquely American sporting event, but I won’t wonder too long. There’s dip to eat, people!
This might have been the easiest thing I’ve ever done to an eggplant. The day before, I placed it, whole, on a foil-coated pan, coated it with oil and roasted it for 3 hours, or until it turned mushy and caved in on itself. Once the foil had cooled off enough to handle, I folded it around the eggplant, dropped it in a bowl, and put that in the fridge overnight. The next day, I scraped the meat from the blackened, blistered skin, and made this dip in less than seven minutes.
Sure, our basketball season is over for now, but with about 17 hours of Euro 2012 on the DVR and the Olympics coming next month, I have no doubt this dip will be made again and again.
Burnt Eggplant with Tahini from Yotam Ottolenghi’s Plenty
1 large eggplant
1/3 cup tahini paste
¼ cup water
2 teaspoons pomegranate molasses
1 Tablespoon lemon juice
1 garlic clove, crushed
3 Tablespoons chopped parsley
Salt and pepper
A little olive oil to finish
First, burn the eggplant. (I was very lazy with mine and simply roasted the eggplant in a 400 degree oven for about 3 hours, keeping a close eye on it after the second hour.) Ottolenghi suggests (and I fully support) lining the area around the stove burners with foil to protect them, and starting the eggplants on the stovetop by putting the eggplant directly on two moderate flames and roasting for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire. For an electric stove, pierce the eggplant with a sharp knife in a few places. Put them foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.
When cool enough to handle, scoop out the flesh into a colander, avoiding blackened skin. Leave to drain for at least 30 minutes.
Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the season, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour/slightly sweet flavor.
I served the eggplant with lots of cut up crunchy vegetables and triangles of whole wheat pita. Ottolenghi suggests sprinkling fresh pomegranate seeds on it and tossing it with sliced mini cucumbers and cherry tomatoes and making it more of a salad. It’s up to you, really.
Molly, I happily misread the line as “Man cannot live on naches alone… ”
Thanks for the shout-out.
If Holland keeps up their play as they have so far, I will be making this dip for our “lets root for germany instead” parties 😉
I want to go to Ottolenghi!! His recipes look fabulous
I’ve been watching almost every single Celtics game for the past few years so I was really sad about last weekend’s loss 😦
This eggplant dip sounds fantastic. Stone Hearth Pizza makes a really great eggplant dip and I’ve always wanted to make it at home. I’m glad you shared this easy recipe!
I love this dip! I haven’t burnt it yet, as you know it freaks me out a little–and it’s a mental adjustment to intentionally burn things isn’t it?
Rich noticed the name of the recipe after I posted it and suggested I change the word “burnt” something like “charbroiled” or “oven roasted.” Haven’t yet, though. Maybe when I retweet it…
I grew up in a Celtics family – lots of memories of the Big Three! This eggplant dip sounds divine. I love the added pomegranate molasses.
I love the cookbook Plenty! Anything with pomegranate molasses is worth trying – thanks for the recipe.
I had no idea you were a Celtics fan! I have no doubt you had the best spreads at your viewing parties.
it’s amazing how important sports can be (says the long-suffering Cubs fan). It really helps create communities and bonds. Eggplant dip doesn’t hurt either.
(And personally, I’m hoping the Lochte takes Phelps down. You?)
I CANNOT wait to see what happens in the pool. Honestly, I love the whole affair. From the opening ceremonies — I hear Sir Paul is going to be there! — to the closing notes. The Olympics make me strangely patriotic. Just love it.