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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
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.
2 medium eggplants
2-3 cloves garlic, chopped or 2-3 cubes Gefen Frozen Garlic
juice of 1 lemon, or more to taste
3 tablespoons Mighty Sesame Tahini
3 teaspoons Heaven & Earth Date Syrup
chopped parsley
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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