Please enter the email you’re using for this account.
Warm, flavourful and a taste of Israel! Easiest appetizer and a guaranteed crowd pleaser.
1 large eggplant, cut lengthwise
1/2 teaspooon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspooon sea salt
1/4 teaspooon black pepper
2 tablespoons avocado oil
3 tablespoons dried parsley
3 garlic cloves
1/4 cup lemon juice
1/2 cup tahini paste (store bought)
2 teaspoons salt
1 teaspoon black pepper
1 cup water
Adjust rack to the middle and heat oven to 400 degrees Fahrenheit.
Drizzle one tablespoon oil over the center of a baking sheet and stab/score the flesh of the eggplant. Season with cumin, paprika, garlic powder, salt and pepper. Rub well. Place flesh-side down on the baking sheet.
Bake for 40 minutes.
In a bowl add the garlic with lime juice and blend with an immersion blender. Add the remaining techina ingredients. Blend until everything is combined.
As the immersion blender is on, slowly drizzle in water until desired consistency is reached.
When the eggplant is browned, transfer to a serving dish. Take a fork and lightly mix the eggplant. Add parsley, smoked paprika and salt. Drizzle with techina right before serving.
If serving the next day, store the eggplant in a 9×13, heat up and drizzle the techina right before serving. Enjoy!
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation