Ingredients

Flesh of 2 roasted eggplants (see method here)
juice of 1/2 lemon
kosher salt, to taste
1/4 cup schug (add a garlic scape for spring!)
1 tomato on the vine, grated
2 breakfast radishes, thinly sliced
1 jalapeno, thinly sliced
2 tbsp tahini paste
1/4 cup cumbled feta
2 tbsp good quality olive oil
1 tsp sumac
fresh parsley, for garnish
smoked salt, for finishing

Mash up the eggplant flesh and season with lemon juice and salt, spread out on a round platter. Top the eggplant with dollops of grated tomato and schug, then sprinkle on some feta crumbles and top with sliced jalapeno and radishes. Drizzle with olive oil, tahini, and finish with parsley and some smoked salt.

Copyright Chanie Apfelbaum