Nazuktan
Region: None Selected, None Selected
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy and Quick
This Turkish salad served as a meze is called nazuktan and typical in central Anatolia. It is made in a number of different ways. Some cooks stir in pomegranate molasses, a taste I like to use in this recipe. It can be found in Middle Eastern markets. Labna or lubany is strained yogurt.
Yield: Makes 4 to 6 servings
Preparation Time: 1:15 hours
1 1/2 pounds eggplant
1/2 cup blanched whole almonds
1/4 cup labna (see “Note” in link)
1 tablespoon extra-virgin olive oil
2 large garlic cloves, finely chopped
Juice from 1/2 lemon
2 teaspoons pomegranate molasses
Salt to taste
3 tablespoons finely chopped fresh mint leaves
1. Preheat the oven to 425 degrees F.
2. Place the eggplant in a baking dish with a little water or on a rack and roast until the skin blisters black, 45 to 50 minutes. Remove from the oven and, when cool enough to handle, peel off the skin and stem and remove as many seeds as you can.
3. Meanwhile, place the almonds on a baking sheet and bake until golden, 6 to 7 minutes. Transfer to a plate to cool. Set aside 6 whole almonds and grind the rest coarsely in a food processor.
4. Chop the eggplant and place in a colander to drain for 20 minutes. Transfer the eggplant to a large bowl and stir in the strained yogurt, chopped almonds, olive oil, garlic, lemon juice, and pomegranate molasses, and season with salt.
5. Transfer to a serving platter, sprinkle with the mint, and garnish with the whole almonds.
Posted: 08/29/2011
