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Roasted Eggplant

Roasted Eggplant with Silan Techina

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Cook Time 35 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Israeli
Servings 6 servings

Ingredients
  

Silan Techina

  • 1 cup raw tahini (sesame paste)
  • 1/3 cup lemon juice fresh
  • 4 cloves garlic fresh, minced
  • pinch kosher salt
  • 1/4 tsp. white pepper ground
  • 1/2 cup warm water plus more as needed
  • 1/4 cup silan date syrup

Roasted Eggplant

  • 3 large eggplants (long)
  • 1/3 cup olive oil
  • salt
  • pepper
  • pomegranate seeds for garnish
  • radishes sliced paper-thin on a mandolin, for garnish
  • scallions thinly sliced, for garnish

Instructions
 

  • Prepare the silan techina: In the bowl of a food processor fitted with the metal “S” blade, purée the tahini, lemon juice, garlic, salt, pepper, ½ cup warm water, and silan. You may need a bit more warm water to thin to desired consistency. Set aside.
  • Prepare the roasted eggplant: Preheat the oven to 400°F. Cut the eggplants in half lengthwise, cutting straight through the green stalk. Using a small sharp knife, make 3-4 “X” marks to score the eggplant flesh without cutting through to the skin.
  • Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them heavily with olive oil. Sprinkle with salt and pepper. Roast for 35-40 minutes; the flesh should be soft, flavorful, and nicely browned. Remove from the oven; allow to cool.
  • Transfer the roasted eggplant to a platter or plates for serving. Drizzle on the silan techina; garnish with pomegranate seeds, radish slices, and scallions.