One pillar of Milk Street's approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that's why we often use quick
CHRISTOPHER KIMBALL Christopher Kimball's Milk Street pickles in our cooking; they cover many of those bases at once.
The briny vegetables balance the savory meatiness of roasted eggplant, and their crispiness adds textural interest to what otherwise would be a soft filling. A harissa-spiked tahini sauce adds spice and richness. Brush both sides of the eggplant slices with the oil, then sprinkle with the za'atar, along with salt and pepper. Lay the slices on the prepared baking sheet, and broil until well charred and a skewer inserted through the center meets no resistance, about 12 minutes, flipping the slices halfway through.
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Eggplant-stuffed pita sandwiches show the power of a quick pickleOne of the characteristics of great cooking is contrast — pairing tangy and sweet flavors, for example. Or creamy and crispy textures.
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