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.
Eggplant Baladi
Recipe By Orly Ziv
- Cooking and Prep: 20 m
- Serves: 4
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Eggplant Baladi
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Grill the eggplants over a flame, turning with tongs until soft and evenly charred. Alternately, roast the eggplants under a broiler.
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Cut a slit at the bottom of the eggplant and place in a sieve. Leave to drain.
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Remove peel and stem from eggplant and place it on a plate or small serving platter.
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Sprinkle the chopped garlic over the eggplant then drizzle with lemon juice, tahini, and silan.
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Garnish with parsley, pine nuts, and pomegranate seeds and serve.
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