Yield: Serves 4-6 as an appetizer
Time: 20 minutes
- 4 small eggplants or 2 large (you will use 3 cups)
- ⅓ cup tahini
- 2 cups pea shoots (1 Fieldhouse grow tray)
- 2 cloves garlic
- ¼ cup lemon juice, plus more to taste
- 1 tbsp olive oil, divided
- 1 tsp salt, plus more to taste
- 2 Tbsp sesame seeds
- Cook the eggplants over a stovetop gas flame or with the broiler:
- Stovetop Flame Method (preferred): Cook eggplants by placing them directly on the grate above a medium flame. Turning often using tongs, cook until the skin is completely charred and flesh is fork-tender. This will take between 10-15 minutes, depending on the size of your eggplants.
- Broiler Method: Arrange eggplants on a baking sheet lined with parchment paper, then place in the oven about 5 inches below the broiler. Broil on medium-high heat for about 25 minutes, or until the eggplants are charred and fork-tender. Turn the eggplants frequently so they char evenly on all sides.
- Transfer charred eggplants to a large bowl and cover with a lid or tin foil. Let sweat for 15 minutes. This allows the eggplants to cook all the way through.
- Remove the lid from the bowl, allow the eggplants to cool, then cut them in half and scoop out the flesh or peel off the charred skin. Measure out 3 cups of flesh.
- To a food processor, add 3 cups eggplant flesh, ⅓ cup tahini, 2 cups pea shoots, garlic, lemon juice, 1 teaspoon olive oil, and salt. Blend until smooth, then taste and adjust, adding more lemon or salt if needed.
- Plate in a shallow bowl and garnish with sesame seeds and more microgreens, and drizzle with 2 teaspoons olive oil. Serve with fresh pita bread.