Israeli meals are famous for their large variety of vegetable appetizers. One of the classics is roasted eggplant topped with tahini. In this installment of our Tayim cooking video series, we show you how to make it in your own kitchen.
We guarantee you’ll be asked to share the recipe, provided below.
Israeli Roasted Eggplant with Tahini
¼ cup coarse burgul wheat
¼ cup tahini sauce
¼ cup pine nuts, toasted
2 tablespoons coarsely chopped fresh parsley
- Cut 1 eggplant in half and rub with olive oil and coarse salt.
- Roast face down on a baking tray at 250 celsius (500 Fahrenheit) for 45 minutes-1 hour, until completely tender.
- Rinse and Soak burgul, chop parsley, toast nuts, and make tahini sauce.
- Remove eggplant from oven, let cool, place on a decorative plate, and decorate with: first the burgul, second the tahini sauce, third the toasted nuts.
- Garnish with the chopped parsley.
Executive Producer – Jonathan Baruch
Producer/Director – Haim Silberstein
Chef – Jessica Halfin
Camera – Ari Amit