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Dairy
Easy
1 Hour
Diets 
There are a few restaurants in Israel that offer this fun appetizer-slash-dip, and I knew I wanted to recreate it at home. Don’t let the brûlée of it all scare you off; there’s nothing dessert-y about this! I made this with one eggplant, which serves four as a shared appetizer, but you can easily scale up by duplicating it two or three times.
1 large eggplant
1 tablespoon butter
2 tablespoons Mighty Sesame Tahini
2 teaspoons salt
1 and 1/2 teaspoons sugar
flaky salt, such as Tuscanini, for garnish
Gefen Crushed Red Pepper, for garnish
crusty bread, for serving
Preheat oven to 450 degrees Fahrenheit (225 degrees Celsius).
Cut a slit into the eggplant for the heat to escape and place it on a baking sheet. Roast for 25–35 minutes, or until cooked through.
Remove from oven and allow to cool. Drain any liquid that might accumulate. Scrape eggplant flesh into a container, or if you prefer, into a blender.
Heat butter in a small skillet or saucepan for two to three minutes, until nutty and brown. Add the butter to the eggplant. Add the tahini and salt, then blend (I used an immersion blender) until completely smooth.
Transfer to a heat-safe dish. (This fits into two shallow, wide ramekins.) Allow it to cool completely in the fridge.
Sprinkle a thin layer of sugar on the surface of each dish. Then, using a blowtorch or broiler, heat until the sugar has caramelized. Top with flaky salt and crushed red pepper and serve with bread.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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