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Lior Lev Sercarz
Preheat the oven to 400 degrees. Using a sharp knife, score the inside part of the eggplant in a criss cross pattern.
Place the eggplant skin side down on a baking tray lined with parchment paper. Drizzle them with some olive oil and season with salt and hawayej spice.
Roast the eggplant for about 20 minutes until it is slightly charred and tender. Remove from the oven and set aside.
To serve, place the roasted eggplants on a serving platter, and drizzle some tahina on top (straight out of the jar). Sprinkle the chopped mint and scallions on top and finish with the lemon juice. Enjoy.
• add some crumbled feta on top of the eggplant.
• replace the tahina, mint and scallion with a chimichurri sauce and toasted almonds.
Food photo and recipe © Lior Lev Sercarz