Fire-Torn Smoked Eggplant over Velvet Beet-Tahini with Candied Aleppo Pine Nuts

Instructions

1. 1

   Prick the 2 medium Italian eggplants a few times with a fork. Place them directly on the grates of a gas burner over medium-high flame (or directly under a preheated broiler). Let them char, turning with tongs every 5 minutes, until the skin is totally ashen and black, and the flesh has completely collapsed. This takes courage—let them look entirely ruined!

   20 min

   Tip: If using a gas burner, line your stovetop with foil beneath the burner to catch the juices. If you don't have a gas stove, a broiler works, but keep them close to the element.

2. 2

   While the eggplant roasts, make the crunch. In a small skillet, heat 1 tsp olive oil over medium-low. Add the 1/4 cup pine nuts and toast for 2-3 minutes until golden. Turn off the heat, immediately stir in the 1 tbsp honey and 1/2 tsp Aleppo pepper. Stir until coated, then scrape onto a piece of parchment paper to cool and harden.

   5 min

   Tip: Keep a close eye on pine nuts, they go from golden to burnt in about 15 seconds.

3. 3

   To a food processor, add the 1 small cooked beet, 1/2 cup raw tahini, 1 whole garlic cloves (smashed), 3 tbsp lemon juice, and 1/4 tsp kosher salt. Process until it forms a thick, shocking pink paste. With the machine running, slowly stream in the 3 tbsp ice water until the mixture transforms into a silky, pale magenta cloud. Set aside.

   5 min

   Tip: Ice water is the secret to emulsifying tahini into a fluffy, mousse-like texture instead of a dense paste.

4. 4

   Once the eggplants are fully charred and collapsed, transfer them to a bowl and cover tightly with a plate or plastic wrap. Let them steam in their own residual heat. This loosens the skin and infuses the flesh with smoke.

   10 min

   Tip: Do not skip the steaming step! It makes peeling effortless and traps the smoky aroma.

5. 5

   While the eggplant steams, prepare your garnishes: roughly chop the 1/2 cup fresh dill and measure out the 1/4 cup pomegranate seeds.

   3 min

6. 6

   Uncover the eggplants. Once cool enough to handle, peel away the charred skin—it's okay if a few tiny black flecks remain, that's flavor! Discard the stems. Instead of mashing the flesh, use your hands to tear it into long, rustic ribbons. Place the ribbons in a bowl and gently toss with the remaining minced 1 whole garlic cloves, 1 tbsp olive oil, and 1/2 tsp flaky sea salt.

   5 min

   Tip: Never rinse your fire-roasted eggplant under water to remove the skin; you will literally wash all your hard-earned smoky flavor down the drain.

7. 7

   Time for the beautiful plate. Swoosh the pink beet-tahini across a wide, shallow serving bowl, using the back of a spoon to create craters. Gently drape the seasoned, torn eggplant ribbons over the center. Break apart the cooled candied Aleppo pine nuts and scatter them over the top, followed by the pomegranate seeds and fresh dill. Finish with a heavy drizzle of good olive oil.

   3 min

   Tip: Serve immediately with warm pita or thick slices of toasted sourdough. The contrast between the cold tahini and warm, smoky eggplant is magic.