Marinated Eggplant with Garlic and Herbs

November 23, 2009

Marinated Eggplant

Did you miss me? I hope you did.

Let me tell you what I was upto – I was writing a chapter for 55 Knives. Erm, what’s that? That is an upcoming e-book that will feature some really, really awesome food bloggers, including Nicole of Pinch My Salt and Sprouted Kitchen. I was (and still am) beyond flattered to know I’m in such good company. So, through last week, I was writing, rewriting, editing and proof editing my chapter of 1200 words.

Now this should be easy because writing a chapter is like writing a long blog post, right? Wrong. Unlike blogging, where I can assume you already know me, I had to write this book for a reader who doesn’t know me at all. Plus, it was deadline work. And while I can write up a blog post in well under an hour, writing this chapter was a whole ‘nother ball game. I finally turned in my first draft on Friday. One week late (see, I told you I don’t like deadlines) – with much of a push from orangefoodie.

UPDATE – MAY 2010:The 55 Knives book is now available and selling wonderfully! And if you haven’t had enough of your eggplant cravings, you can read my recipe for Stuffed Eggplant on page 71 of the book along with a short story on my love for food and cooking. So get your copy of 55 Knives today!
In other news, my mango chutney has been featured on Saveur. So happy to be on their list! There will be some bigger, better news soon enough but I need to hold on to it for just a little bit.
Now let’s get to that gorgeous eggplant recipe, shall we?
Eggplant, yellow chilli, sweet marjoram and marinade
I have been leafing through the recipes in the Ottolenghi book ever since I got it, and every recipe looks absolutely stunning. With loads of garlic and lemon in most of the recipes, I think this book was written just for me. Given my recent fascination with eggplant, I tried the marinated eggplant recipe. And my, was it delicious – served with a garlicky tahini sauce, I loved it! My mom enjoyed it so much, she reserved some to take for lunch to work the next day.
I recently found a yellow chili plant at a local nursery which I used instead of the red chilies. And I substituted oregano with its milder cousin, sweet marjoram. Plus I used the awesome infusion technique I learned when I made the now-famous garlicky baked fries instead of simply plopping the garlic into the oil. Fantastic results!
Marinated Eggplant
Marniated Eggplant with Tahini Sauce
Serves: 4

1.5 lb. / 750g eggplants
Olive oil for brushing
Salt and pepper for seasoning
Marinade:
1 mild red chili or 3-4 mild yellow chilies
2 tbsp coriander/cilantro, finely chopped
2 tbsp sweet marjoram, finely chopped
1 garlic clove, crushed
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1 tsp coarse sea salt
1 tsp cayenne pepper
Tahini Sauce:
1/3rd cup / 75g tahini paste
1/3rd cup / 75 ml water
3 tbsp / 40 ml lemon juice
2 garlic cloves, crushed
  1. Preheat oven to 220C/425F.
  2. Trim the eggplants; cut them into wedges such that each wedge has skin on it.
  3. Place the wedges in a roasting tray and brush with olive oil and season with salt and pepper. Bake this for 15-18 minutes until they are golden brown and soft inside.
  4. For the marinade, heat 4 tbsp oil with the garlic until the garlic is fragrant and just begins to sizzle. Turn off the heat. Let this cool a little and then add the other ingredients and mix well.
  5. As soon as the eggplants come out of the oven, toss them with the marinade and let it sit at room temperature for at least 2 hours before serving. You can refrigerate this for up to 2 days. Make sure to serve them at room temperature, though.
  6. For the tahini sauce, whisk together the tahini paste, water, lemon, garlic and salt thoroughly. The mixture should be smooth and creamy. If the mixture looks too thick then add a little more water by the teaspoon.
  7. Serve the tahini sauce with the eggplants.

{ 32 comments… read them below or add one }

1 MeetaK November 23, 2009 at 1:02 PM

I want that book! This looks amazing!

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2 Nags November 23, 2009 at 2:20 PM

that's lovely! I recently got some awesome tahini so waiting to whip up stuff with it. bookmarked.

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3 Y November 23, 2009 at 2:35 PM

I love that cookbook! And your eggplant dish? Stunning, just stunning.

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4 Tina November 23, 2009 at 6:00 PM

Looks delicious….

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5 bethany (Dirty Kitchen Secrets) November 23, 2009 at 6:43 PM

This looks amazing. Love the way it has all the flavors of a baba ghanouj- deconstructed!

Congratulations on your participation in 55 knives and being featured in Saveur! Well done Shaheen!

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6 A&N November 23, 2009 at 10:09 PM

Lovely, lovely and lovely!

And congrats on everything,Shaheen!

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7 mona November 24, 2009 at 12:58 AM

Congratulation Shaheen. The clicks make me hungry!

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8 The Purple Foodie November 24, 2009 at 1:07 AM

Thank you so much for your kind wishes :)

Y: A compliment on photography coming from you? My, I'm so flattered.

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9 Jen @ My Kitchen Addiction November 24, 2009 at 2:16 AM

Can't wait to read your chapter in 55 knives! Your eggplant looks delicious- beautiful photos!

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10 Soma November 24, 2009 at 7:18 AM

That is one fantastic recipe!! I have to make this.

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11 Madhuli November 24, 2009 at 9:01 AM

Wow..congrats and good luck with the book..looking forward to it..Love the marinated eggplant.don't have ready tahini paste though.

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12 Veggie Belly November 24, 2009 at 10:54 AM

I love how youve plated this. The golden eggplant against the purple dish is gorgeous.

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13 ♥Sugar♥Plum♥Fairy♥ November 24, 2009 at 6:25 PM

congrats-u'r very talented!55knives is something i simply have to read!
and not just for record but to let u know,i'm new to this world & still have to catch up with reading all ur posts ,yet i did pop by a few times to see what u've come with this weekend & am sure all did-so we really missed u!!!

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14 pRiyA November 24, 2009 at 7:52 PM

i think the terrific picture looks convincing enough to make anyone want to try this…mmmmm!

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15 Shwetha November 25, 2009 at 1:53 AM

Wow! I cannot wait to read your chapter. It's always a joy to read your posts. Love the pictures so colorful and intense :)
The yellow chilli plant looks gorgeous and well taken care of !

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16 Barbara November 25, 2009 at 12:07 AM

Look delicious Shaheen! And I have tahini in my pantry. The photo is terrific!
And congrats on your work with 55 Knives! Very exciting.

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17 Mari Ann November 25, 2009 at 10:06 AM

Wow! This looks healthy! I really love veggies :) Your pics look convincing, wanna try this!

Burn Belly Fat

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18 Brandy Thompson November 26, 2009 at 5:32 PM

Wohh what a nice recipe. I have always wonder how to make a good dish out of eggplant and now found one.And Yes with garlic , yummmy no doubt about it.

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19 nandini.p November 26, 2009 at 9:36 PM

hey purple… congratulations on ur ebook!. Its alaways a joy to read ur posts .. now an ebook is sure going to be double bonus!. Loved that purple plate of urs!.

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20 The Purple Foodie November 26, 2009 at 10:21 PM

Thank you so much for your encouraging comments, guys! I am so excited about this book!

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21 Katerina November 27, 2009 at 10:38 PM

I love eggplant and this is a different preparation style then I have seen, yum!

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22 pigpigscorner November 27, 2009 at 9:00 PM

This looks amazing! Great flavours. congrats on ur e-book!

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23 Heather T - sloCooking November 29, 2009 at 5:25 AM

Yummm! I should know better than to read food blogs when I'm hungry! http://slocooking.blogspot.com/2009/10/make-me-hungry-awards-november-2009.html.

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24 Aparna November 30, 2009 at 11:43 AM

Congratulations! Still waiting to kno what it is you're not yet teling us! :)

Never knew eggplant could look so good! You don't need another camera. Your pictures look gorgeous.
Where do you get fresh sweet marjoram?

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25 The Purple Foodie December 1, 2009 at 9:50 AM

Aparna: Just a little while longer. :) I bought sweet marjoram from the local supermarket. I will mail you some.

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26 nihaty December 4, 2009 at 4:15 PM

Many of the necessary vitamins are found in garlic as a natural antibiotic and food should be consumed in more than gives great flavor

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27 Rishika July 14, 2010 at 10:57 PM

it tastes as good as it looks.. tried it out n it was simply yummy!! enjoyed by everyone at home specially by my dad who loves eggplant

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28 The Purple Foodie July 14, 2010 at 11:08 PM

so happy you enjoyed it! :)

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29 Irina September 24, 2010 at 11:58 AM

This looks beautiful. I’m obsessed with eggplant, and I need-need-need to make this soon! Those seasonings look like an absolutely perfect match, too.
I found your blog randomly today and I am really enjoying it. Thank you so much and keep up the great work!

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30 sanaa July 31, 2013 at 3:25 PM

hi, where can i get a tahini paste from ? i really want to make this dish ! it looks absolutely stunning !!! *drool*

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31 sanaa July 31, 2013 at 3:29 PM

also where in bandra/mumbai can i find sweet marjoram ? is there another name for it ?

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32 wendy August 18, 2013 at 11:50 PM

Marjoram can be easily replaced with oregano. I’m doing the eggplant tomorrow! Yum. Best wishes with your e-book!!

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