Eggplant Mezze

Eggplant is one of my favorite vegetables, and everytime that I visit any Mediterranean country, it is one of the main stars of their cuisine.

I enjoy it cooked in many different ways, but my kids are not huge fans of it because of the texture. As always, I try to think of a more suitable way for them to enjoy all the benefits that eggplants can bring. They’re high in fiber and a good source of antioxidants, so this vegetable is a must in my kitchen.

Ingredients

• 2 eggplants
• Tahini (1 and 1/2 Tbsp)
• 4 garlic cloves
• 1 cup pistachios 
• 50 grams black olives
• 40 grams olive oil
• Himalayan pink salt
• 1 lemon

How to Wash Vegetables

Recently, I have become more aware about how important it is to properly wash fruits and vegetables to get rid of debris and harmful bacteria. It doesn’t matter if they are organic or not.

I have a glass container that I use for this chore. I put in my vegetables, fill with water and add a good drizzle of apple cider vinegar (you can use any distilled vinegar) and 2 teaspoons of baking soda. I let that sit for 10-15 minutes. 

Afterwards, I drain the water and rinse the vegetables thoroughly to get rid of any residue. It doesn’t alter the taste of your vegetables, even if you are going to peel them. I would wash them to avoid any cross contamination.

Instructions

Step 1 – Wash the Eggplants

Put your eggplants in a container (I prefer glass). Add a good drizzle of apple cider vinegar, 2 teaspoons of baking soda, and leave it for 10 minutes.

Step 2 – Prepare the Baking Tray

While the eggplants are soaking, line an oven tray with baking paper and set aside.

Step 3 – Grind the Pistachios

I buy shelled pistachios, as I prefer to peel them and eat them, but you could buy them without shells. I peel them and grind them in my food processor. Once the pistachios are ground, set them aside.

Step 4 – Slice the Eggplants

On a chopping board, slice the eggplants, not very thin as they will burn, but not too thick either. Add a couple of garlic cloves with the skin on and with a cut in the middle. 

Drizzle with olive oil and put in the oven (350F/180C) until they are golden, around 12 minutes. Once they are roasted, take them out and let them cool.

Step 5 – Blend the Ingredients 

Put the eggplants, garlic, pistachios and black olives in a food processor and blend them together.

Step 6 – Add the Tahini and Lemon Juice

Once everything is blend, add the tahini and the lemon juice.

Step 7 – Serve and Add Toppings

Once the ingredients have been blended together, put them in a glass jar or ramekin. You can decorate it with halved pistachios.

Options

This recipe is extremely flexible. If you don’t have pistachios, you could use any type of nut (walnuts, cashew nuts, almonds, etc.). You can also use pine nuts.

Cookware

Glass Salad Bowl

I prefer glass or ceramic cookware, since they’re easier to clean. For washing vegetables, I always use a glass bowl.

Oven Tray

In this recipe, I have used a large oven tray. You could use a couple of smaller baking trays, instead.

Glass Container/ Ceramic Tray

Once you have your eggplant mezze ready, store it in a wide glass jar or ceramic tray. I prefer a glass jar if I need to store it. I have a couple of jars with lids that I usually keep just for this mezze.

Conclusion

I strongly recommend adding this mezze to your diet. It’s healthy and quick to prepare. Also, if you don’t fancy eggplant but would like to enjoy all of its benefits, this recipe could be a good option. You will have other interesting flavors to taste.

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