Please take our survey! Click here
Please enter the email you’re using for this account.
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.
How Would You
Rate this recipe?
Please log in to rate
Reviews