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.
- Cooking and Prep: 20 m
- Serves: 4
Prepare the Eggplant Baladi
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.