Open-Fire Scorched Eggplant with Charred Fig-Caper Relish over Saffron Tahini

Instructions

1. 1

   Steep 1 pinch saffron threads in 3 tbsp hot water in a small bowl; let bloom for 10 minutes. Prepare your outdoor charcoal grill for direct high-heat cooking, or set stovetop gas burners to high heat.

   10 min

   Tip: If using gas burners indoors, line your stovetop with foil for easy cleanup!

2. 2

   Prick 2 large globe eggplants a few times with a fork. Place them directly onto live coals, grill grates, or directly over open gas flames. Char, turning every 4 to 5 minutes, until the skin is jet-black and papery, and the eggplants fully collapse into soft, smoky velvet.

   20 min

   Tip: Don't fear the black skin! Aggressive charring is what gives the interior flesh its deep, seductive smokiness.

3. 3

   While eggplants scorch, make the tahini. In a medium bowl, whisk 0.5 cup raw sesame tahini, 0.25 cup fresh lemon juice, 1 small garlic clove, finely grated, and 0.5 tsp fine sea salt. It will seize—don't panic! Pour in the bloomed saffron mixture and 3 tbsp ice water. Whisk vigorously until transformed into a silky, pale-gold sauce. Add an extra splash of ice water if needed.

   8 min

   Tip: Ice water is the secret to getting tahini ridiculously fluffy and light.

4. 4

   Toss 6 fresh black Mission figs, halved with 1 tbsp extra virgin olive oil. Place cut-side down on hot grill grates or a searing hot cast-iron skillet for 3 minutes until caramelized and blackened around the edges. Remove to a board and chop coarsely.

   5 min

   Tip: Charring the figs concentrates their sugar and adds a incredible jammy, smoky edge.

5. 5

   Transfer charred eggplants to a bowl and cover with a plate for 5 minutes to steam. Slice open, scoop out warm flesh, and let drain in a colander for 2 minutes to remove excess bitter liquid. Coarsely chop the warm flesh and toss gently with 1 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 0.5 tsp ground cumin, 0.5 tsp sumac, and 0.5 tsp kosher salt.

   10 min

   Tip: Draining excess liquid prevents your final plated dish from becoming watery.

6. 6

   In a small skillet, heat remaining 1 tbsp extra virgin olive oil over medium heat. Add 2 tbsp capers, drained and patted dry and 3 tbsp pine nuts. Fry for 2-3 minutes, stirring constantly, until pine nuts turn golden and capers blossom into crisp tiny buds. Stir in 1 tsp Urfa chili flakes, remove from heat, and fold in chopped charred figs and 1 tbsp pomegranate molasses.

   5 min

   Tip: Make sure capers are bone dry before adding to oil so they crisp instead of steam.

7. 7

   Spoon saffron tahini onto a large shallow platter and sweep it with the back of a spoon into a dramatic ring. Mound warm dressed eggplant into the center. Spoon the warm fig-caper relish over the eggplant. Scatter generously with 0.25 cup fresh mint leaves, torn, 0.25 cup fresh dill, coarsely chopped, and 0.25 cup pomegranate seeds. Serve immediately alongside 4 warm flatbreads or pitas.

   5 min

   Tip: Serve while the eggplant and relish are warm against the cool, silky tahini base.