An Israeli-inspired charred whole eggplant recipe

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt provides a creamy texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point while being healthier.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberry jam

Dried cranberries add sweetness without the cost.

garlic

🥗Healthier: shallots

💰Cheaper: onion powder

Shallots offer a milder flavor at a lower cost.

Preheat a grill or grill pan over medium-high heat.

Pierce the whole eggplant several times with a fork.

Brush the eggplant with olive oil to coat evenly.

Place the eggplant on the grill and cook for 20-30 minutes, turning occasionally, until charred and tender.

Remove the eggplant from the grill and let it cool slightly.

Slice the eggplant lengthwise and scoop out some flesh if desired.

In a bowl, mix garlic, lemon juice, tahini, cumin, salt, and black pepper to create a sauce.

Spread the sauce over the eggplant flesh.

Garnish with chopped parsley, pomegranate seeds, and diced red onion.

Drizzle with additional olive oil and sprinkle with chili flakes before serving.

Cooking Techniques

Spice Level:

Allergens