Updated: Dec 31, 2019

Plant-based, Vegan, Gluten Free

I first started making eggplant like this after trying a recipe from Ottolenghi. He’s version was a bit more involved, including homemade preserved lemons. Since my style is to take more complicated recipes, simplify them so they keep the flavor, and reduce the work to make it a sustainable recipe I came up with this version. 

If you top the eggplants with tabouli, drizzle with tichina and top with chopped herbs you have a beautiful appetizer or side on shabbat or meal during the week. When we have guests on shabbat this is for sure my go to because it is such a crowd pleaser and looks fancy (without any of the work, my favorite!). But, when it is just us I serve it with tons of tichina on top and we all eat it as a dip with challa. 

CHOOSING AN EGGPLANT 

Eggplants are best when they don’t have so many seeds. You can get an idea when choosing in the supermarket by holding a few different eggplants. The lighter ones will have less seeds in them. Also, if you leave your eggplant in the fridge for a week or so they tend to produce more seeds (I don’t know why, but I have seen this happen). 

Ingredients:

  • 2 Eggplants 
  • 1 tbsp olive oil
  • 1 tbsp smoked or sweet paprika
  • 1 tsp cumin
  • 1 tsp coarse salt

Method:

  1. Preheat the oven to 200c/392f. Wash eggplants and cut in half the long way. Create a grid in the meat (white part) of the eggplant by cutting diagonal lines in one direction and then diagonal lines in the other direction. 
  2. Line a baking sheet with baking paper. Lay the eggplant on the sheet skin side down. Drizzle with oil so that all the white part of the eggplant is covered with oil. Sprinkle with all the spices. 
  3. Place in the oven on the top shelf.  Roast in the oven for about 40 minutes. You want to see that the eggplant inside is soft and fully cooked through. The spices should brown and get crispy. If the eggplant is not cooking enough inside or you are short on time, flip the eggplant over so it will ensure the top part cooks through. 
  4. Now top with tichina or a tabouli salad and enjoy!