Fall is the time to start building the tissues to get ready for the cold winter months ahead. It is also a great time to think about seasonal cleansing. As summer comes to an end, we are given one more opportunity to eat all of the late summer foods - eggplants, tomatoes, greens etc. Eggplant has a natural astringent and bitter quality, which is a great way to clear excesses in the body and support circulation. As we enter fall, we look at including some mild earthy ingredients such as sesame. This recipe has all of the tastes: sour, sweet, astringent, pungent, salty and bitter. When creating menus and recipes, look at including all of the tastes for better balance.

Grilled Eggplant Ingredients:

2 (or 1 larger) Eggplant (Asian or globe)
Olive oil
¼ TSP sumac (or use lemon zest)
1 TSP toasted sesame seeds
⅓ cup chopped Parsley
Tahini sauce
1-2 Lemons, juiced and zested
½ cup Tahini
2 cloves Garlic
Salt to taste
2 TBSP Olive oil
Coriander
Pinch of chili powder - cayenne or Aleppo
Black pepper

Relish Ingredients:

1/2 Pine nuts toasted
1/4 cup Olive oil
1/4 Black currants
Parsley
Salt

Slice eggplant in half salt and let sit for 15-20 minutes (if this is asian eggplant just cut in half, score and lightly salt and add olive oil and sumac)

Wipe off salt and drizzle with olive oil, pepper, sumac

Roast in oven at 375-400 degrees until soft for about 25 minutes.

In a small pan toast pine nuts, turn off heat, add olive oil and black currants. Add parsley and salt leave at room temp.

Tahini sauce: in a blender or food processor mix tahini, lemon and garlic. Add water to loosen and thin to preferred consistency. Add spices and a touch of olive oil. Let sit at at room temperature.

Drizzle roasted eggplant with tahini sauce and top with pine nut black currant relish, toasted sesame seeds and parsley. Serve with couscous or grain salad. Also amazing with pomegranates.

Enjoy!