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Roasted Eggplant with silan and tehina

Eggplants are unique. They are often thought of as a vegetable but, technically, they are a fruit. Whatever you consider them, eggplants can be a delicious addition to any meal. In Israel, they are found in many forms, ranging from street food to fine dining. Here is an interesting twist to the eggplant dish. By mixing tahini and silan, this side dish offers an unforgettable creamy sweetness rooted in Israeli cuisine!
4 / 10
cook time:
1 h 5 min
Medium eggplants 3
Date honey (Silan) 2 Tbsp
Extra virgin olive oil 4 Tbsp
Fresh sea salt (to taste)
Cracked black pepper (to taste)
Garlic powder (to taste)
Tehina [raw sesame paste] 3 Tbsp
Cold water 3 Tbsp
Lemon squeezed 1
Step 1
Preheat the oven to 350°F [180°C].
Step 2
Wash and pat dry the eggplant, then cut in half lengthwise (keeping the stalk on). With the tip of a knife, score the flesh deeply in a diamond criss-cross pattern with a few long deep cuts (but don't cut through to the skin).
Step 3
Brush both sides with the 2 Tbsp extra virgin olive oil. Put the eggplant, cut-side facing up, on a baking tray lined with parchment paper. Season with sea salt, black pepper, and garlic granules, place in the preheated oven and bake for 40-50 minutes.
Step 4
Check often to make sure that they do not burn. If your eggplant still isn’t tender all the way through, bake for a further 5-10 minutes. Remove from the oven, drizzle with 2 Tbsp of olive oil, and leave to cool for 5 minutes.
Step 5
Prepare the tehina by mixing it together with water, lemon juice, and a pinch of salt. Then, pour the tehina over the open face of the roasted eggplants. Drizzle the silan over the tehina. Serve and enjoy.