- Jewish Learning
I learned this recipe in a cooking class and it turned out to be a very successful dish with a surprising flavor combination. It is a wonderful use for date honey (called silan in Hebrew), which is very popular in the Israeli kitchen.
chopped parsley leaves
pine nuts, toasted
pomegranate seeds (in season)
Grill the eggplants over a flame, turning with tongs until soft and evenly charred. Alternately, roast the eggplants under a broiler.
Cut a slit at the bottom of the eggplant and place in a sieve. Leave to drain.
Remove peel and stem from eggplant and place it on a plate or small serving platter.
Sprinkle the chopped garlic over the eggplant then drizzle with lemon juice, tahini, and silan.
Garnish with parsley, pine nuts, and pomegranate seeds and serve.
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