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!!
1/4 cup Tehina
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.