Braised Eggplant, Peppers with Herbs and Black Garlic served with Black and White Tahini and Grilled Pita

This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8 portions

Method

  1. Heat a large skillet with ¼ cup of the olive oil on medium heat. Add the peppers and sear them on all sides stirring occasionally until they are blistered and softened.  Remove and set aside.

  2. Add the eggplant in a single layer.  Sear the eggplant adding more oil as needed and then cover the pan for 2 minutes.  Uncover the pan, stir the eggplant, and allow to sear some more, adding more oil as needed.  Cover once more for 2-3 minutes. Uncover, test for doneness, and move to a platter.  The eggplant should be softened throughout. 

  3. Add the peppers back to the pan with the eggplant. Toss with the herbs, salt, and pepper in a bowl.

  4. For the White Tahini Sauce: Place all ingredients in a bowl and whisk until smooth.  Set aside.

  5. For the Black Tahini Sauce: Place all ingredients in a bowl and whisk until smooth.  Set aside.

  6. To plate, spread some of each of the tahini sauces on a plate.  Sprinkle the white tahini with black sesame seeds and the black tahini with white sesame seeds.

  7. Pile the eggplant and pepper mixture on top, Serve with grilled pita wedges.

Ingredients

½ -1 cup extra virgin olive oil                             

1 lb. baby sweet tricolor peppers, halved lengthwise

4 ea. Japanese eggplant, 1 ½-inch pieces             

2 Tbsp. fennel fronds, chopped                             

2  Tbsp. parsley, chopped                                       

Salt, to taste

Ground black pepper, to taste

¼ cup chives, 1-inch pieces                                

1 head black garlic cloves                                      

 

White Tahini Sauce

½ cup white sesame paste                                   

2 Tbsp. lemon juice                                                

2 Tbsp. extra virgin olive oil                                  

½ tsp. salt                                                            

¼ tsp. cumin, ground                                         

¼ cup water                                                        

 

Black Tahini Sauce

½ cup black sesame paste                                    

2 Tbsp. pomegranate molasses                              

1 Tbsp. extra virgin olive oil                                  

½ tsp. salt                                                            

¼ cup water                                                        

 

2 tsp. white sesame seeds                                   

2 tsp. black sesame seeds                                    

 

4 ea. pita, grilled, cut into wedges

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.