Makes 6 servings
This beloved dish is a favorite item at nearly every restaurant in Israel. Fresh and nutritious eggplant roasted in its own juices and topped with a savory dressing is simple and yet incredibly delicious.
3 medium-sized eggplants
1 cup of Golden Millstone Sesame Butter’s Tahini recipe
2 ripe tomatoes, diced
1/ 3 cup olive oil
3 garlic cloves, crushed
1 cup chopped mint
Salt and freshly-ground pepper to taste
Preheat oven to 350 degrees and wipe a foil lined pan with a thin coat of olive oil. Slice each eggplant in half lengthwise, season to taste with salt and pepper and place face down on pan. Bake for 35-40 minutes. Meanwhile, in a blender or small bowl, mix together tahini, olive oil, tomatoes, garlic and mint, season to taste with salt and pepper and blend well.
Remove eggplant from oven when done, cut each in half lengthwise, place on a platter and drizzle with dressing.