Roasted Eggplant with Silan Techina from Susie Fishbein’s new book: Kosher by Design Brings it Home

Scones au Chocolat
February 9, 2016
Granola Hammantaschen
March 1, 2016


6 servings

Prep Time:

10 minutes

Cook Time:

40 minutes


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
  • salt
  • pepper
  • pomegranate seeds, for garnish
  • radishes, sliced paper-thin on a mandolin, for garnish
  • scallions, thinly sliced, for garnish

Preparation Directions

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: