Culinary Corner: Fire Roasted Eggplant Dish
This eggplant dish is a new family favorite Shabbos dip! The charred smoky flavors and delightful textures make this a dish you
will find yourself making over and over again!
1 garlic clove
1/2 teaspoon kosher salt
2 tablespoons tahini
1 tablespoon fresh parsley
1 tablespoon crispy fried onions
Wrap the eggplant well in silver foil. Turn on the largest burner on your stove top and place the eggplant on the flame. Flip the eggplant every fifteen minutes and roast for about thirty to forty minutes. Allow it to cook before handling. Scoop out the flesh and blend with the garlic and salt. If you like the charred flavor, add a bit of the skin as well. Spread on a large plate and drizzle the tahini over the eggplant. Sprinkle with parsley and fried onions and enjoy with warm challah.