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Roasted Eggplant with Silan Techina (and a Giveaway!!)

Amy Kritzer
Israeli-inspired Roasted Eggplant with Silan Techina is ready is a little sweet a little savory and all sorts of tasty.
4.67 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main
Cuisine Israeli
Servings 6


  • 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.


  • 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.
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