I learned this recipe in a cooking class and it turned out to be a very successful dish with a surprising flavour combination. It is a wonderful use for date honey (silan in Hebrew), which is very popular in the Israeli kitchen. Date honey or date syrup is available from some UK supermarkets.
Serves: 4 - 6
Preparation: 15 mins
Cooking: 15 mins
2 medium eggplants
2-3 cloves garlic, chopped
Juice of 1 lemon, or more to taste
3 tbsp tahini
3 tsp silan
Chopped parsley leaves
Pine nuts, toasted
Pomegranate seeds (in season)
Grill the eggplants over a flame – either a gas hob or barbecue – turning with tongs until soft and evenly charred. Alternatively, roast the eggplants under a grill.
Cut a slit at the bottom of the eggplants and place in a sieve. Leave to drain.
Remove the charred skin, stem and dark seeds from the eggplants and place on a plate or small serving platter.
Sprinkle the chopped garlic and sea salt over the eggplants then drizzle with lemon juice, tahini and silan.
Garnish with parsley, pine nuts and pomegranate seeds and serve.
Remove the sprout in the centre of each clove of garlic (called the “germ”) to make it easier to digest.