This eggplant is one of my husband’s favorite foods. We were recently in Israel visiting his family and I was inspired to make a whole roasted eggplant just like his mom does. It’s a great example of how preparing food can totally transform the flavor, with the char adding a delicious caramelization to the eggplant. Once it’s topped with herbs, creamy tahini, and scallions, it’s the perfect side for dinner. Pro tip: The leftovers are delicious in a bowl or stuffed into a pita.
Poke the eggplant with a fork and place on a sheet pan in the oven. Broil on high for 10 minutes, then flip and broil for another 10-15 minutes.
In a small bowl, mix the scallions and herbs together. Separately, mix together the tahini.
Remove the eggplant from the oven when it can no longer hold its shape, the skin is wrinkly, and it starts to smell a bit like a campfire. That’s the flavor!
Once the eggplant is cool enough to handle, cut in half lengthwise.
Drizzle generously with tahini and sprinkle the herbs and scallions on top to serve.
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