Scones au ChocolatFebruary 9, 2016
Granola HammantaschenMarch 1, 2016
store in the fridge for two days, add garnish to serve
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: https://amzn.to/1XI6U9K