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Dairy
Medium
40 Minutes
Diets 
Grilled side of eggplant topped with tahini and homemade pesto feta with cubes of salmon seared in truffle butter.
1 eggplant
minced garlic
salt
pepper
Haddar Tahini, for serving
feta cheese, crumbled, for serving
1–2 fillets salmon, cut into cubes
salt
pepper
truffle butter, for frying
2 cubes Gefen Frozen Garlic
3 cubes Dorot Gardens Frozen Basil
salt
pepper
feta cheese
Wash well. Cut down the center and brush with a mixture of olive oil, minced garlic, salt and pepper.
Bake flat side down first for 20 minutes on low broil, until softened (the skin will look wrinkly). Turn over and bake till golden brown.
Leave in hot (turned off) oven till ready to use.
Heat pan with truffle butter.
Sprinkle salmon generously with salt and pepper and sear till golden brown – skin side first.
Cover until the tops whiten, then turn over.
Blend together garlic, basil, olive oil, salt and pepper.
Combine with feta cubes and break them down into small pieces.
Drizzle eggplant with tahini. Top with feta cheese. Place salmon on the side.
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