Recipe by Glicky Eisikovits

Styling and photography by Chay Berger

Smoky charred eggplant meets the sweetness of pomegranate and the crunch of pistachios, all tied together with a drizzle of silan and tahini. My family loves it—it’s a special recipe for a Yom Tov treat.

 

Yield: 6–8 servings

 

Ingredients:

2 eggplants

Salt to taste

Black pepper to taste

½ teaspoon cumin

2 tablespoons chopped garlic

⅓ cup pomegranate arils

1 heaping tablespoon lemon juice

Silan, for drizzling

⅓ cup tahini, or more as needed

½ cup chopped pistachios

Good-quality extra-virgin olive oil for drizzling

Chopped parsley or dill, for garnish

 

Directions:

Wrap eggplants in aluminum foil, prick with a fork, and char directly over a flame for 15–20 minutes, or until fully cooked through, turning halfway through.

Let cool in a plastic bag, then remove skin and mash.

Spread mashed eggplant on a plate and season with salt, pepper, and cumin.

Top with garlic and pomegranate arils.

Drizzle with lemon juice, silan, and tahini.

Sprinkle with pistachios, drizzle with olive oil, and garnish with parsley or dill.

Sprinkle more salt on top if needed.