Roasted Eggplant with Silan Techina from Susie Fishbein's new book: Kosher by Design Brings it Home
Yield: 6 servings | Prep Time: 10 minutes | Cook Time: 40 minutes | Storage: store in the fridge for two days, add garnish to serve | Advanced Prep: may be made 2 days in advance



1 cup raw tahini (sesame paste)

1/3 cup fresh lemon juice

4 cloves fresh garlic, minced

pinch kosher salt

¼ teaspoon ground white pepper

½ cup warm water, plus more as needed

¼ cup silan (date syrup)



3 large, long eggplants

1/3  cup olive oil



pomegranate seeds, for garnish

radishes, sliced paper-thin on a mandolin, for garnish

scallions, thinly sliced, for garnish


Prepare the silan techina: In the bowl of a food processor fitted with the metal “S” blade, purée the tahini, lemon juice, garlic, salt, pepper, ½ cup warm water, and silan. You may need a bit more warm water to thin to desired consistency. Set aside.

Prepare the roasted eggplant: Preheat the oven to 400°F. Cut the eggplants in half lengthwise, cutting straight through the green stalk. Using a small sharp knife, make 3-4 “X” marks to score the eggplant flesh without cutting

through to the skin. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them heavily with olive oil. Sprinkle with salt and pepper.


Roast for 35-40 minutes; the flesh should be soft, flavorful, and nicely browned. Remove from the oven; allow to cool. Transfer the roasted eggplant to a platter or plates for serving. Drizzle on the silan techina; garnish with pomegranate seeds, radish slices, and scallions.


recipe courtesy of Kosher by Design Brings it Home: picture perfect food inspired by my travels by Susie Fishbein (Mesorah 2016)

To order the book: