Braised Eggplant with Pomegranate and Tahini

SERVES4 to 6

Braised Eggplant with Pomegranate and Tahini

WHY THIS RECIPE WORKS

Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fr... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed.

1

INSTRUCTIONS

Total time: 50 minutes

2

Stir tahini, yogurt, lemon juice, and water together in small bowl. Add extra water, 1 teaspoon at a time, as needed until mixture is thin enough to drizzle. Season with salt to taste and set aside. Whisk broth, pomegranate molasses, salt, and cornstarch together in medium bowl. Trim ½ inch from top and bottom of 1 eggplant. Halve eggplant crosswise. Cut each half lengthwise into 2 pieces. Cut each piece into ¾-inch-thick wedges. Repeat with remaining eggplant.

3

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Spread eggplant evenly in skillet (places will not form single layer). Pour broth mixture over eggplant. Increase heat to high and bring to boil. Reduce heat to maintain gentle boil. Cover and cook until eggplant is soft and has decreased in volume enough to form single layer on bottom of skillet, about 15 minutes, gently shaking skillet to settle eggplant halfway through cooking (some pieces will remain opaque).

4

Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to just a few tablespoons, 12 to 14 minutes longer. Off heat, season with salt and pepper to taste. Transfer to platter, drizzle with tahini sauce, sprinkle with almonds and parsley, and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.