Israeli-inspired Roasted Eggplant with Silan Techina is a little sweet, a little savory and all sorts of tasty. 
If you’re following along at home, I normally post on Tuesdays, but I just couldn’t wait to bring you this recipe! (Plus a huge giveaway at the end of the post.) I like to ask for food suggestions from y’all in my newsletter. Give the people what they want, and all that jazz. Of course people want more recipes featuring our fave Manischewitz (duh), but lately I’ve had some requests for quick and easy (but still unique and super tasty) recipes. So I’m pumped to share this dish from Susie Fishbein’s new cookbook, Kosher by Design Brings It Home!
If you don’t know Susie, she has written eight super successful cookbooks over the years, and traveled the world sharing her cooking secrets. The recipes in this book are inspired by these travels. Spicy Lamb Meatball Soup, Steak Salad with Sumac Red Onions, Lamb Shanks with Date Gremolata and Halvah Baklava (!!) are all calling my name! But today I’ve got Roasted Eggplant with Silan Techina on the menu.
I’m not embarrassed to tell you I ate an entire eggplant for lunch after I made this. #noshame
I couldn’t find pomegranate arils during this trip to the market, so I replaced those sweet nuggets with dried cranberries and crunchy toasted pine nuts for texture. I love the mix of flavors- nutty tahini, sharp radishes, sweet silan aka date syrup. If you can’t find silan, you can always make your own or use honey too. 
And in 45 minutes, a light vegan meal or side dish is served! Tada!
Roasted Eggplant with Silan Techina (and a Giveaway!!)
Ingredients
- For Roasted Eggplant:
- 3 large long eggplants
- 1/3 cup extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- Pomegranate arils for garnish (I used almonds and dried cranberries)
- Radishes sliced paper thin on a mandolin or with a sharp knife
- Scallions thinly sliced, for garnish (I used some of the whites and greens)
- For Silan Techina:
- 1 cup raw tahini sesame paste
- 1/3 cup fresh lemon juice
- 4 cloves fresh garlic minced
- Pinch kosher salt I used more, about 1/4 teaspoon
- 1/4 teaspoon ground white pepper
- 1/2 cup warm water plus more as needed
- 1/4 cup silan date syrup. Honey also works.
Instructions
- Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, cutting straight through the green stalk. Using a sharp knife, make 3-4 "X" marks to score the eggplant flesh without cutting through to the skin.
- Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them heavily with olive oil. Sprinkle with salt and pepper. Roast 35-40 minutes until the flesh is soft and nicely browned. Remove from the oven and allow to cool.
- While eggplant is roasting, make the silan techina. In a bowl of a food processor fitted with the metal "S" blade, puree the tahini, lemon juice, garlic, salt, pepper, 1/2 cup warm water and silan. You may need a bit more warm water to thin to desired consistency.
- Transfer roasted eggplant to a platter or plates for serving. Drizzle on the silan techina, garnish with pomegranate seeds (or almonds and dried cranberries), radish slices and scallions.
Recipe from Kosher by Design Brings It Home!
And now, for the giveaway!! Goodluck!
I don’t even like eggplant, but I could be a convert based on this colorful recipe!
It is so tasty! Nice to hear from you, Gloria!
That looks and sounds delicious. I absolutely love eggplant so this is perfect!
Awesome! Hope you make it!