Eggplant “al ha’eish” is a classic Israeli favorite, and one that I have loved for many years. Last week I was browsing in the fruit section at the supermarket and these adorable baby eggplants caught my eye. I couldn’t leave them there… and this salad was born.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice eggplants in half horizontally and gently score the flesh.
Combine oil and garlic. Brush the flesh of the eggplant lightly with the mixture and place on a lined baking sheet. Reserve the rest of the oil and garlic.
Place eggplants in the oven and roast for approximately 10 minutes, or until soft. Remove from oven and brush with oil and garlic mixture again. Set aside.
Mix all the dressing ingredients vigorously until combined.
To assemble: Place the arugula and romaine lettuce on a plate. Add the pomegranate arils and top with roasted eggplant. Drizzle with the balsamic tahini dressing. Serve at room temperature.
If you use a large eggplant instead of minis, you can place it on the grill pan and roast it, turning at frequent intervals until all sides have been cooked through, about one hour.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz