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  • Yussi Weisz

Raizy's Favorite Eggplant

2 eggplants, partially peeled

¾ cup olive oil

17 garlic cloves, whole



Smoked paprika


Tehina paste

2 lemons


Cayenne pepper

Hawaij (optional)

Ice waiter

Fresh parsley



Pomegranate seeds



Peel and cut eggplant into chunks. Add olive oil, 10 cloves of garlic, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, ½ tsp hawaj or cumin. Combine well and transfer to cookie sheet. Bake on 400° for 20 minutes until golden brown. Allow to cool.

In food processor, squeeze 2 lemons. Add 7 cloves garlic, 1 tsp salt and blend. Let sit for 10-15 minutes. Add 1 jar tehina paste, ½ tsp salt, 1 tsp cumin, ½ tsp zaatar and pinch of cayenne pepper. Begin blending and slowly add 8-10oz ice water until the right creamy consistency is achieved. Remove ¾ of the prepared tehina for other uses. With remaining ¼ tehina in processor, add fresh parsley and blend for a few seconds.

Combine your desired amount of tahina with the cooled eggplant. Add 1 tsp vinegar, 2 tbsp sugar, pomegranate seeds and chives and mix well.

Garnish with pomegranate seeds and chives.

Bon Appetit and happy shalom bayis!


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