Whole eggplants are very easy to cook and store as a batch cooking option. You can also enjoy this particular dish at all Miznon restaurants... It's a tasty staple and great side dish option.
The creator of this dish, Eyal Shani says "Eggplant Lines is an eggplant salad with minimal movements. While traditional eggplant salad (babaganoush) destroys the shape of the original eggplant by cutting and mixing the ingredients’ flavour and texture, Eggplant Lines uses a cutting motion to take the eggplant's original form to spread it over two dimensions.”
WHAT YOU’LL NEED:
- 1 medium size eggplant
- Sea salt
- Pierce your eggplant with a fork (so that it doesn’t explode once in the oven) and place on a roasting dish.
- Place the eggplant in the oven (425 degrees Fahrenheit) until the peel is black, hard and shiny. Then remove and allow to cool.
- Take a small plate or piece of cardboard and pour a thin puddle of tahini in the centre before swirling around in a circular motion.
- Place the eggplant on a cutting board and slice the top off so that it reveals the white core which runs down the centre of the vegetable. Once exposed, the core should separate from the walls and sink to the bottom of the eggplant if cooked properly. (If it is undercooked the core will be wet, not sink or separate from the sides. If that happens, it must be separated with a knife).
- Use a knife to transfer the core to the plate and place it on top of the tahini puddle.
- Using a large knife or bench scraper, cut the core with fast piston movements from end to end with millimetre gaps between each slice.
Eggplant is an excellent source of dietary fibre, Vitamins B1, B6 and potassium. They are also high in the minerals copper, magnesium and manganese.