Roasted ginger-eggplant tartines
For the eggplant spread
1.5kg whole eggplants 1/4 cup tahini (stir well before measuring) 2 tbs pomegranate molasses 4 scallions or 1 spring onion, trimmed and thinly sliced (white and light-green parts) 2 tbs chopped cilantro and/or mint 1 to 2 tbs peeled, coarsely chopped fresh ginger root ( from a 8cm piece) 1/2 tsp ground sumac (optional) 1 lemon small amount of ground cayenne pepper or crushed red pepper flakes Tabasco or other hot sauce Fine sea salt
For the tartine
4 thick slices of bread Olive oil 1 ripe pear, sliced very thinly Fresh lemon juice 2 spring onions, trimmed and very thinly sliced 8 radishes, trimmed and very thinly sliced A small handful of butter lettuce or rocket Pomegranate seeds (optional) Fine sea salt; freshly ground black pepper
For the spread: Preheat the oven to 200°C. Line a baking sheet with aluminium foil or a piece of parchment paper. Rinse the eggplants and prick them in several places with the tip of a paring knife. Set them on the baking sheet and roast (middle rack) until they are so soft that they collapse on themselves, 40 to 60 minutes, depending on their size. Allow them to cool to warm or room temperature on the sheet.
Slit the eggplants. If the seeds are large and prominent, you can remove them. Scrape the flesh into a bowl and mash it with a fork; you should have at least 2 cups of pulp. (If eggplant pieces seem long, cut them using scissors or a paring knife.)
Stir in the tahini and pomegranate molasses; once they’re incorporated, mix in the scallions or spring onion, the cilantro and/or mint, ginger and ground sumac, if you’re using it.
Grate the zest of the lemon into the bowl, stir and then squeeze in the juice from about half of the lemon. Add a pinch or two of the Aleppo pepper, cayenne or crushed red pepper flakes, a couple of shakes of hot sauce, a little salt, and then taste. You’ll probably want more lemon juice, but you might want more of other things, as well, so tinker.
To assemble the tartines, lay out the slices of bread. Brush the top of each one lightly with olive oil and season lightly with salt and pepper.
Cover the bread with pear slices, overlapping the slices; sprinkle with lemon juice. Spread a thick layer of the eggplant over the pear layer, then finish the tartines with scatterings of scallions, radishes, greens and pomegranate seeds, if you’re using them.
Sprinkle with salt. Serve with a fork and sharp knife. Serves 4.