3 x Japanese Eggplant
1/4 C Olive Oil
1/2 C Tahini
1/2 C roughly chopped Pickled Artichokes
1/4 C Date Syrup
1/4 C Pomegranate Seeds
1 Tbsp finely julienned fresh Mint
1 Tbsp finely julienned fresh Flatleaf Parsley
Kosher Salt for seasoning
freshly ground Black Peppercorns for seasoning
Large crystal finishing Sea Salt for final plating
Heat oven to 375 degrees Fahrenheit.
Cut eggplant in half lengthwise so that it looks like a long kayak. Using a sharp paring knife, cut 1/2’ deep diagonal cuts into the flesh of the flat surface of the eggplant about 1” apart, making sure not to penetrate the skin of the eggplant. Using a pastry brush, brush all the flat surfaces of the eggplant with olive oil then season with salt and pepper. Place eggplant on a parchment lined tray, flat side up, and bake for 30 minutes until the eggplant flesh is soft and has taken on some caramelized color.
Carefully transfer eggplant to a service platter, flat side up. Once cool enough to touch and using the back of a soup spoon, spread the tahini all over the flat surface of the eggplant. Sprinkle the chopped artichokes all over the tahini, then drizzle the date syrup all over the artichokes. Sprinkle pomegranate seeds, mint and parsley evenly over the dressed artichokes. Finish with large crystal sea salt and serve.