About the Recipe
Here’s another incredible eggplant for Shabbat! This fire roasted eggplant is effortless, delicious, and almost too beautiful to eat. Everyone will go crazy for it!
Ingredients
Ingredients:
• 1 large eggplant
• About 2 tbsp olive oil
Chimichurri:
• 1 sweet red pepper
• 1 Fresno chili
• ½ bunch fresh cilantro
• ½ bunch fresh parsley
• 3 garlic cloves
• Juice of 1 lemon (about ¼ cup)
• 3 tbsp red wine vinegar
• 1 tsp salt
• ¼ cup olive oil
For topping:
• Tehini (pure sesame paste, not prepared tahini sauce)
• 2–3 tbsp date syrup (silan)
• Pomegranate seeds
Recommended Tools:
Preparation
Directions:
Slice the eggplant in half lengthwise and brush or spray the cut sides with olive oil.
Grill:
Place cut side down on an outdoor grill over medium-high heat. Close the lid and grill for about 15 minutes. Flip, close the lid, and cook for another 15 minutes, or until the flesh is very soft.
Oven:
Place cut side down on a parchment-lined baking sheet. Roast at 400°F (200°C) for about 45 minutes, keeping it cut side down the entire time, until very soft.
Meanwhile, make the chimichurri. Finely chop the sweet pepper and Fresno chili, removing the chili seeds for less heat. Mince the garlic and finely chop the herbs. Combine in a bowl with the lemon juice, vinegar, salt, and olive oil. Mix well.
Place the eggplant cut side up on a serving platter. Spoon over the chimichurri, drizzle with the sesame paste and silan, and finish with pomegranate seeds.
Serve warm or cold with pita, fresh challah, or crackers. I promise you, it will get devoured in minutes!