Bamitbach

Sharing Food and Memories with Friends and Family

May 26, 2010
Irene Saiger

2 comments

Baladi Eggplant

My youngest son, Micah, just moved into a Moishe House in Los Angeles and Norm and I were thrilled to be invited for Shabbat dinner.  It was potluck and I decided to bring an appetizer, main course, and dessert.  I had just purchased three eggplants and Micah suggested that I make them Baladi style, a dish he ate in Israel.  Having never heard of it, I did a little bit of research and decided it was worth trying.  I can’t say how authentic this version is, but it was easy to make and delicious.  The eggplant was soft, with a great smoky flavor, and the addition of Tehina gave a creamy texture to the dish.

It is a perfect appetizer for a Memorial Day BBQ.

We wish the newest residents of the Los Angeles Moishe House great success!!

Baladi Eggplant

2 Eggplants

1/4 cup Tehina

1 lemon

3 cloves garlic

Wrap whole eggplants in foil and grill for about 15 minutes, turning every 5 minutes. Eggplant will collapse when tender.

Cool and drain off any liquid that has collected at the bottom of the eggplant.  Slit eggplants down the center with a sharp knife and spread open. Rake pulp with a fork to separate from skin.

Mix Tehina with minced garlic and lemon juice to taste.  Thin with a little bit of water if needed.  Drizzle over eggplants and serve with pita.

Serves 6-8 as an appetizer.

Enjoy,

Irene


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2 thoughts on “Baladi Eggplant

  1. What a great looking blog! I love your header which features one of my favorite foods: red lentils!
    I like eggplants too…
    Shabbat Shalom!

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