There are different ways to roast the eggplants but my favorite is on the stovetop directly. It gives a much stronger taste to the eggplants but broiling it in the oven is also a good option.
Fire Roasted Eggplants
Servings
6 Servings
Ingredients
- 2 large eggplants
- 3 tablespoon tahini
- 2 tablespoon silan date syrup
- 3 garlic cloves minced
- 2 tablespoon sea salt
- 1/4 cup pomegranate seeds
- 3 tablespoon chopped cilantro
- 3 tablespoon lemon juice and zest
Instructions
- Roast the eggplants over the fire – or in the over on broil. Once they are ready, slice them in half and scoop out the inside. Leave the skin of the eggplants whole so it can be filled with the mix later.
- In a large bowl, mix the eggplants with tahini, silan, lemon juice, zest, sea salt and garlic. Mix everything and pour this mixture over the prepared eggplants. Sprinkle some pomegranate seeds and cilantro.
My mother roasted the eggplant over the burner flame. I have always been hesitant because I am afraid of the mess it will make. Any tips to avoid that or just bite the bullet?
Silan can be found in specialty stores and also in most of the kosher sections of supermarket. It’s a syrup made out of dates, sweeter than honey and delicious!
Never heard of silan date syrup. Can this be found on most large grocery shelves?
I made this before. I was concerned pomegranate seed were odd addition but I really liked the crunch next to mushy eggplant