Episode 641
Smoked Eggplant with Pumpkin Seeds and Tahini at Tendril Restaurant, London
The Culinary Institute of America
November 24, 20245m 51s
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Show Notes
Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it’s perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh.