If you refer back to the quintessential Frischman Shabbos (you have it handy, I assume) from last summer, and you also happen to be a real-life guest at my table, you’ll know there’s one thing I left out that I make practically every week: a particularly easy eggplant dish that we love. And in my book, adding meat to a side dish is always a good way to make sure you’re covered in case the family is extra hungry. This recipe uses raw tahini, not prepared techina, which really highlights the richness and nuttiness of the sesame.