Eggplant Lines Recipe
Eggplant Lines is an eggplant salad with minimal movements, while traditional eggplant salad (babaganoush) destroys the shape of the original eggplant by cutting and mixing the ingredients’ flavor and texture. Eggplant Lines uses a cutting motion to take the eggplant's original form to spread to over two dimensions. This chopping motion is also the movement that creates a special mixing technique that occurs as a result of slamming the knife on the eggplant.
1 medium size eggplant
Place the eggplant in a hot oven until the peel is black, hard and shiny. Then, remove from the oven.
Take a small plate or piece of cardboard and pour a thin puddle of tahini over in the center. Swirl it around.
Place the eggplant on a cutting board. Slice the top off so that it reveals the white core, which once exposed will sink into the bottom of the eggplant. If the core is cooked properly, it will separate itself from the walls of the eggplant and can then be gently wrapped in the palm of the hand and extracted from the eggplant, like removing a heart. If the core is wet it will not sink and separate from the sides. If that happens, it must be separated with a knife, gently removing the outer skin. Now the core is shaped like a free rectangle from the walls and from the ceiling of the eggplant but still stuck to its floor.
Use the knife to transfer it to the plate and place it on top of the tahini puddle.
Using a large knife or bench scraper, cut the core with fast piston movements, millimeters by millimeter from end to end. Sprinkle with salt and serve.