Eggplant (“chatzilim” in Hebrew) is the most common vegetable in Israel. There are so many kinds of eggplant salads (“salatim”), and each one is so delicious!
These eggplant boats are loaded with Mediterranean-inspired ingredients, including tomatoes, peppers and lots of fresh herbs. But the most important ingredient is the ultimate green tahini sauce (“tahina”)—the herbs make the tahina so flavorful and fresh. You can also add it to other Middle Eastern dishes to kick them up a notch!
Yom HaAtzma’ut sameach!
(Photo: Ruhama Shitrit)
Eggplant Boats With Green Tahini
Yields 4 eggplant boats
Ingredients
- For the eggplant boats:
- 2 eggplants
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 teaspoon sumac
- For the green tahini dressing:
- Handful of fresh parsley leaves
- Handful of fresh mint leaves
- Handful of fresh cilantro leaves
- 2 cloves garlic
- ¼ cup pure unsalted tahini
- 3 tablespoons olive oil
- Juice from ½ lemon
- ½ teaspoon salt
- ½ cup cold water
- For the tomato garnish:
- 1 heirloom tomato, diced
- 1 jalapeño pepper, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice from ½ lemon
- ¼ teaspoon Maldon sea salt
Directions
- Cut the eggplants to halves on the long side. Score the eggplant halves with a knife. Place the eggplants face up on a cast-iron pan.
- Brush the olive oil on top of the eggplants and season with salt and sumac.
- Roast in a 480-degree oven for 20 minutes until golden.
- For the green tahini: Put all the herbs and the garlic in a food processor, pulsing twice. Add the rest of the ingredients and process them to a dressing texture.
- For the tomato garnish: Put all the ingredients in a bowl and mix together.
- Building the dish: When the eggplants are ready, drizzle the green tahini on top of each one. Add some tomato garnish, drizzle with olive oil and serve.
