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.
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!
