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Yussi doesn’t eat eggplant, but he makes this heimish-style eggplant salad spread for his wife. It’s perfect for dipping challah or veggies.
For more great recipes, watch Heimish @ Home.
2 eggplants, partially peeled and cut into chunks
3/4 cup Tuscanini Olive Oil
17 cloves garlic, such as Mr. Dipz, whole, divided
2 and 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/2 teaspoon hawaij (optional, or you can use additional cumin)
3/4 cup scallions
2 lemons
1 jar Haddar Tahini paste
1 teaspoon cumin
1/2 teaspoon zaatar
pinch of cayenne pepper
8 to 10 ounces ice water
fresh, cleaned parsley
1 teaspoon vinegar
2 tablespoons sugar
pomegranate seeds
chives
To a large mixing bowl, add eggplant, add olive oil, 10 cloves of garlic, one teaspoon salt, black pepper, smoked paprika, and hawaij or cumin. Combine well and transfer to cookie sheet. Bake on 400 degrees Fahrenheit for 20 minutes until golden brown. Allow to cool.
In food processor, squeeze the fresh lemons. Add seven cloves garlic and one teaspoon salt and blend. Let sit for 10 to 15 minutes. Add tahini paste, 1/2 teaspoon salt, cumin, zaatar and cayenne pepper. Begin blending and slowly add ice water until the right creamy consistency is achieved. Remove three-fourths of the prepared techina for other uses. With remaining quarter of techina, in processor, add fresh parsley and blend for a few seconds.
Combine your desired amount of techina with the cooled eggplant. Add vinegar, sugar, pomegranate seeds and chives and mix well.
Garnish with pomegranate seeds and chives.
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