Prepare to embark on a mouthwatering journey that will transform your kitchen into a Middle Eastern flavor paradise! This roasted tiny eggplant recipe with muhammara is not just a dish – it's an explosion of textures and tastes that will make your taste buds dance with joy. Imagine tender, golden-brown eggplants topped with a rich, nutty sauce that combines the smoky sweetness of roasted peppers with the crunch of toasted nuts and a hint of pomegranate molasses.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- Tiny eggplants
- Olive oil
- Salt
- Pine nuts
- Red bell pepper
- Garlic
- Walnuts
- Chili flakes
- Pomegranate molasses
- Parsley
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the tiny eggplants and pat them dry. Trim the stems and cut each eggplant lengthwise.
- Drizzle the eggplant halves with olive oil and sprinkle with salt. Arrange them cut-side down on the prepared baking sheet.
- Roast the eggplants for 20-25 minutes until they are soft and golden brown, with slightly charred edges.
- While the eggplants are roasting, prepare the muhammara sauce. Toast pine nuts and walnuts in a dry skillet until fragrant and lightly golden.
- Char the red bell pepper over an open flame or under the broiler until the skin is blackened. Place in a covered bowl to steam, then peel and seed.
- In a food processor, combine roasted red bell pepper, toasted nuts, minced garlic, chili flakes, and pomegranate molasses. Pulse until a coarse paste forms.
- Remove the eggplants from the oven and transfer to a serving platter.
- Spread the muhammara sauce over the roasted eggplants.
- Garnish with fresh chopped parsley and an additional drizzle of olive oil.
- Serve warm as a mezze or side dish, with bread or as part of a larger spread.
Tips
- Choose small, firm eggplants for the best roasting results. They should be deep purple and have a smooth, glossy skin.
- For maximum flavor, don't rush the roasting process. Let the eggplants develop those beautiful golden-brown edges and caramelized spots.
- When toasting nuts, watch them carefully – they can burn quickly. Toast them in a dry skillet over medium heat, stirring constantly until they become fragrant.
- If you can't find tiny eggplants, regular small eggplants can be used. Just adjust the cutting and roasting time accordingly.
- Make the muhammara sauce ahead of time – it actually tastes better after the flavors have had time to meld together.
- For a smoky flavor, try charring the red bell pepper directly over a gas flame if possible, instead of using the broiler.
- Don't skip the fresh parsley garnish – it adds a bright, fresh contrast to the rich, nutty sauce.
- Serve this dish warm for the best flavor and texture, ideally with some warm pita bread or crusty artisan bread for dipping.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 6g
Fat: 17g
Saturated Fat: g
Cholesterol: 0mg
