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by Shiffy Weinfeld | December 01, 2021 | 3 comment(s)

This Roasted Eggplant Appetizer Is Not Your Typical 

Layers and layers of flavor make this dish a special way to start a meal. Definitely guest worthy. 

Eggplants, like cauliflower, are having a serious comeback thanks to a renewed appreciation to the Mediterranean diet. But, this eggplant is a bit different. 

Trust us. You will wow your guests.
* Note: This recipe has no real amounts. It’s just a liberal drizzle of this and that. Go with it. 


Start by wrapping the eggplant well in heavy duty silver foil. Set it on your gas range over a small open flame and let it char. 

Then

carefully

slice the eggplant

open.


Cook it, cut side down, for a little longer in a hot frying pan. 


Now comes the fun part.


Spread with babaganoush… a little this


drizzle with techina… a little that


Some sweet sauce and seasoning

and finally sprinkle with pistachios and sea salt. Enjoy with challah and collect compliments!

Eggplant Pistachio Appetizer
 
Save Print
Ingredients
  • 1 eggplant
  • Olive oil
  • Ready babaganoush
  • Techina
  • Sweet sauce (You can make your own, see this post)
  • Montreal steak seasoning
  • Finishing salt (like Maldon)
  • Crushed pistachios
Instructions
  1. Start by wrapping the eggplant well in heavy duty silver foil. Set it on your gas range over a small open flame and let it char. Turn it from side to side to all sides, from time to time. Usually, you will smell when it needs turning. You can do this step on an outdoor grill as well if you wish. This will take approximately anywhere between 30-45 minutes.
  2. Now, once that’s done, carefully remove the silver foil and cut the eggplant in half.
  3. Drizzle a frying pan with olive oil and heat over high heat. Place the eggplant in a frying pan, cut side down, and sear until charred a bit more, 5-7 minutes.
  4. Transfer to a large platter, skin side down. Smear the eggplant with babaganoush (store bought is totally fine), drizzle with techina, sweet sauce, and a healthy dose of olive oil. Season with Montreal steak seasoning.
  5. Top with crushed pistachios and Maldon sea salt.
  6. Serve with challah and watch everyone dig in with gusto. Collect compliments.
3.5.3226

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Filed Under: Recipes

Shiffy Weinfeld

Shiffy Weinfeld believes that a jewish home should be a place of joy and beauty. In her previous role as a fashion and photo stylist, Shiffy styled photos for major women’s and children’s brands. Now as a full-time mom, she loves channeling that passion through nature (depending on the season, you can find her planting tulips, cutting peonies, or grabbing some mint leaves for a limonana). She loves sharing simple, easy ideas that bring more enjoyment to everyday moments.

Reader Interactions

Comments

  1. Shani Newman says

    December 10, 2021 at 8:49 am

    This is one of the best appetizers I have seen! Easy and delicious!

    Reply
  2. Rochel Raz says

    December 15, 2021 at 11:07 pm

    What if you have an electric stovetop instead of a gas one?

    Reply
    • Shiffy says

      December 18, 2021 at 11:44 pm

      It works on electric just as well 🙂

      Reply

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