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Roasted Eggplant with Raw Tahini and Date Jam

March 19, 2021
Photo: Justin CovingtonPhoto: Justin Covington

Eggplant has been a staple of Jewish cuisine since the eighth century, when so many eggplant dishes existed in Spain that a Catalonian song listed seven different variations. Typically served roasted or sautéed into dips and salads to start the Sabbath meal, eggplant has long been used in iconic Jewish dishes like eggplant caviar and Sicilian Jewish-style eggplant. It has been especially popular in Israel since its creation, when recipes from the diaspora came to the Jewish State. This recipe, a play on classic baba ganoush, is an example of modernizing traditional recipes and transforming them into the next generation of eggplant dishes.

Featured in: Eggplant: The Next Generation


  • 1large eggplant (about 2 lbs.)
  • 5tablespoons tahini (I prefer Soom brand)
  • 5tablespoons date jam (silan)
  • 2tablespoons extra virgin olive oil
  • Sea salt to taste
  • 1tablespoon Sriracha sauce
  • A few small radishes, sliced thin (or another seasonal vegetable, like tomatoes)
  • Fresh herbs (optional)
Yield: 4 to 6 servings


  • Step 1

    Preheat the oven to 450 degrees.

  • Step 2

    Roast the eggplant over an open flame, like a gas grill, covering the spokes with tin foil, until the skin is charred. When it is roasted all over, put it in the hot oven until it is soft inside and the skin is black and falling off. Peel and leave whole in a strainer over night.

  • Step 3

    The next day, gently squeeze the eggplant to drain any remaining liquid.

  • Step 4

    With a sharp knife carefully slice the eggplant into 6 rounds about an inch thick and arrange neatly on a plate to resemble the original eggplant.

  • Step 5

    Sprinkle the tahini, date jam, and olive oil over the eggplant, finishing with a dash of salt. Dot with Sriracha; garnish with the radish slices and any fresh herbs.