I have heard so many times that people say, “I do not like eggplant”.
So I love to prepare for them one of our many good eggplant dishes to try and win them over – I am not even sure why because I also do not like eggplant. Most of the time the dish wins and eggplant gains another fan.
What you need
- Eggplant (obviously)
- Tahina (I am not sure if you even get it in other countries – but if you come to visit us you can buy yourself a bottle of it and make the dish when you return home.)
- Date syrup (again not sure if you get this outside of Israel but you could probably replace this with golden syrup or honey) let me know if you find it so that I can update this comment
For the toppings on top of the eggplant after you apply the tahina and date syrup
- Pomegranates, dried cranberries or even fresh tomato cut into small cubes (I don’t use the tomato because then Jacques doesn’t enjoy the dish)
- Optional some chopped chives for garnish. We fully believe that you eat with your eyes so we are always trying to present our dishes in the most attractive ways as possible.
First we cut the eggplant in half – wait wait wait before you cut – it has to be length wise from top to bottom
Then you make cuts into the eggplant – wow how will I explain this to you now.
Wait a bit I will ask Jacques to write the next line.
Without slicing through the skin make diagonal cuts about 1-1,5cm apart in one direction rotate the eggplant 180 degrees and make more diagonal cuts in the other direction. This will form small squares on the eggplant. I like to use a knife with a rounded end that I don’t accidentally cut through the skin.
Then we brush the eggplant with olive oil and season it with whatever spice I feel like putting on – so use your imagination.
Then we place them skin side down into the oven uncovered and let them roast. When the eggplant has lost its sponge like texture and the little squares starts to crisp up then you know it is done.
Normally we serve this one cold so it is ok to do it a few hours before the meal starts.
Then just before we serve it (and by this I mean really just before otherwise the Tahina and date syrup runs down) we take the Tahina in a squeeze bottle and squeeze a few random lines all over the eggplant and also over the plate to make it pretty. Next do the same with the date syrup and add the topping of your choice.
By the way if you use fresh tomatoes maybe salt it a bit before you add it as a topping.
