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Parve
Easy
1 Hour
Diets 
When it’s just my family for Shabbos, we don’t really do a fish course. Let’s just say that eggplant and techinah is our version of gefilte fish; a constant and satisfying part of the routine. And while gefilte fish will always be a classic, sometimes you feel the need to spice things up with, say, sushi or fish tacos. Here, I present to you my fish-free version of spicing things up.
1 large eggplant, cut vertically and then crosshatched
spicy mayo, for drizzling
scallions, for serving (optional)
2 tablespoons Gefen Maple Syrup
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 teaspoons Gefen Sesame Oil
salt, for sprinkling
pepper, for sprinkling
2 tablespoons Gefen Panko Crumbs
1 tablespoon sesame seeds
1 cube Gefen Frozen Garlic
1 and 1/2 teaspoons Gefen Sesame Oil
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon dried ginger
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) on the convection bake setting.
Mix all the ingredients for the crumbs in a bowl and set aside.
Combine all the marinade ingredients in a bag. Salt and dry your eggplant and allow it to marinate in the bag for about 20 minutes.
Then take the eggplant out of the marinade and pour the remaining liquid onto the eggplant, making sure to get into the cut marks. Sprinkle the crumbs on top.
Spray the eggplant with cooking spray and bake for 30 minutes.
Drizzle with spicy mayo and top with scallions, if desired.
Food and Prop Styling by Shiri Feldman. Food and Prep Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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