Food and Prop styling Goldie Stern
Photography Felicia Perretti

If you refer back to the quintessential Frischman Shabbos (you have it handy, I assume) from last summer, and you also happen to be a real-life guest at my table, you’ll know there’s one thing I left out that I make practically every week: a particularly easy eggplant dish that we love. And in my book, adding meat to a side dish is always a good way to make sure you’re covered in case the family is extra hungry. This recipe uses raw tahini, not prepared techina, which really highlights the richness and nuttiness of the sesame.

SERVES 8

• 2 eggplants
• 1 tsp oil
• 1 small onion
• 1 lb (½ kg) ground beef
• 2 tsp salt, divided
• 1 Tbsp barbecue or shawarma seasoning (I used Pereg)
• 3 Tbsp raw tahini
• 2 Tbsp silan
• 1 Tbsp chopped cilantro
• 1 Tbsp chopped parsley
• 1 Tbsp chopped chives
• 1 Tbsp pine nuts, toasted
• 1 Tbsp pomegranate arils

Preheat oven to 350°F (175°C).

Pierce eggplants with a knife and roast (whole) until very soft to the touch, about 45 minutes to 1 hour. (This works fine with your oven at a higher temperature as well; I usually throw them in with whatever I’m cooking.)

Meanwhile, heat oil and sauté the onion until translucent. Add the meat and brown (see tip from Challah Ring with Onion-Meat Dip on page 30 regarding browning meat). Season with 1 tsp salt and barbecue/shawarma seasoning.

To serve: Cut the eggplant open and scoop the flesh out onto a large platter. Use a fork to mash it down so it’s spread evenly over the platter. Season with ¹⁄₂ tsp salt. Spoon the raw tahini over the eggplant and lightly season with remaining ¹⁄₂ tsp salt. Drizzle silan over the tahini. Place meat in the middle, and garnish with herbs, pine nuts, and pomegranate arils.

(Originally featured in Family Table, Special Tishrei Issue 810)