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Soaked-and-Seared Eggplant Pita Pockets with Tomatoes and Tahini
You’ve brined birds, but what about eggplant? Brining chunks of eggplant in acidulated water seasons the eggplant throughout and prevents it from turning mushy. The pieces also absorb water, reducing oil absorption. To top it off, we make a simple tomato and cucumber salad and a light, creamy tahini sauce. Baharat is a Middle Eastern spice blend. If you can’t find it, substitute 2 teaspoons ground cumin, 1½ teaspoons ground coriander, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper and ¼ teaspoon cayenne.
2 - 4
Servings
1 hour 10 minutes
Ingredients
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1½
pounds eggplant, trimmed, peeled in stripes and cut into 1-inch chunks
-
5
tablespoons lemon juice, divided
Directions
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01In a large bowl, combine the eggplant, water to cover, 2 tablespoons lemon juice and 1 tablespoon salt; stir. Place a plate on top to keep the eggplant submerged. Let stand 30 minutes, then drain. Meanwhile, in a colander, toss the tomatoes, cucumber and onion with ½ teaspoon salt; let stand, tossing occasionally, until needed. In another bowl, whisk the tahini and boiling water, adding the water slowly, followed by 2 tablespoons oil, the remaining 2 tablespoons lemon juice and the sugar; whisk until light and creamy. Taste and season with salt.
Reviews
June 18, 2025
Delicious!
Made the night before and took on a kayaking trip. Was lovely!
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