Ingredients
Check off ingredients as you go
For 2 servings
- 2 medium eggplants
For the tehina sauce
- 3/4 cup cold water
- 3/4 cup pure tahini (sesame paste)
- Juice of 1/2 lemon (about half a cup)
For the topping
- 1 tomato, peeled and diced
- Salt, pepper
- 1 small bunch fresh cilantro, roughly chopped
- Preheat the oven to 220°C (425°F) convection + broil. If by chance you have a “large surface grill” mode you’ve never used, this is the perfect time to try it - it will help char the skin nicely and get a result closer to the open flame method.
- Rinse and place the whole eggplants on a baking sheet. Roast for about 30 to 45 minutes until the skin has blackened and the eggplants are very tender. Turn once during cooking if needed.
- Meanwhile, prepare the tehina sauce by mixing the tahini paste, cold water, lemon juice, salt, and garlic.
- Let the eggplants cool, then carefully remove the skin while keeping the flesh as intact as possible. Place in a colander to drain excess liquid.
- In a serving dish, spread a bit of tehina, then arrange the whole eggplants while slightly flattening them, add the diced tomatoes, drizzle with olive oil, pour tehina in zigzags over the top, and sprinkle with cilantro.
These eggplants are enjoyed warm or cold, with good pita (or toasted bread!).
Tips and Variations
If you have a gas stove or barbecue, you can cook the eggplants directly over the flame until the skin blackens well on all sides and cracks - this will give you a more pronounced smoky flavor.
These eggplants also make a delicious side dish for fish.
If you don’t like cilantro, you can replace it with parsley.
In season, and for Rosh Hashanah, replace the diced tomato with pomegranate seeds - it’s excellent.