Serves 3
1 eggplant (¾ to 1 lb.)
2 mint leaves
2 blackberries
¼ cup nonfat plain greek
yogurt
1 oz. gin
2 Tbsp. tahini
¾ oz. elderflower liqueur,
such as St-Germain
¾ lemon, juiced
1 large clove garlic, finely
grated
Dash of agave nectar
(optional)
1/8
tsp. cayenne pepper
Salt
1 Tbsp. chopped flat-leaf
parsley
Extra virgin olive oil, for
drizzling
1½ large pitas
½ cup olives
- Preheat a grill to medium. Prick the eggplant all over with a fork. Grill, turning frequently, until the skin is charred all over, 10 to 15 minutes. Transfer to a cooler part of the grill and continue cooking until the eggplant is very soft, 5 to 10 minutes. Transfer to a bowl and let cool slightly.
- Peel the eggplant and discard the skin and any juices. Mash the eggplant with a fork. Beat in mint, making sure to crush it to release its flavor; do the same with the blackberries. Beat in yogurt, gin, tahini, liqueur, juice, garlic, agave (if using), and cayenne; season with salt. Top with parsley and drizzle with oil.
- Grill the pitas until warm; cut or tear into eighths. Serve with ghanoush and olives.
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