Israeli Style Eggplant
Serves 4
10 mins prep
30 mins cook
40 mins total
A simple and delicious recipe featuring grilled eggplants topped with silan, tchina, and chopped mint, perfect for summer Shabbat lunches. This dish captures the essence of Israeli cuisine.
0 servings
1: Preheat oven to 400°F. Line a baking sheet with parchment paper. 2: Slice the eggplant in half lengthwise, then cut each half into two, resulting in 8 pieces per eggplant. 3: Place the eggplant slices on a clean kitchen towel and sprinkle kosher salt all over. Let sit for 10 minutes to allow moisture to escape. 4: Gently absorb all moisture from the eggplant with paper towels. 5: Place eggplants on parchment, spray generously with oil spray, and roast until the top is slightly dark and the eggplant is cooked through. 6: Once cooled, drizzle tchina and silan over the eggplants and top with chopped mint leaves. 7: Enjoy!
