Port Sa’id Fired-up Whole Eggplant with Garlic, Tahini, Squeezed Recipe
tomato and green zhug You will see eggplant served this way in so many restaurants (each with their own variation) in Israel. My favourite, both in flavour and style, was at a little place in Tel-Aviv called Port Sa’id. This is not their recipe, but my rough copy, of course with my own variations.
Ingredients
- 2 large purple eggplants*
- 3 tbsp good quality extra
- virgin olive oil
- 1 clove garlic, minced
- About 4 heaping tbsp tahini
- 1 tbsp lemon juice
- Ice water
- Kosher salt
- Fresh pepper
- Honey, enough for a light
- drizzle
- 1 tomato, grated**
- 2 tbsp Green Zhug,
- Delicious Dish or ½ green
- chili, jalapeño or other chili
- pepper, finely chopped,
- optional
- A few parsley leaves, chopped
- Juice of ½ lemon
- Coarse sea salt or kosher salt
- and freshly ground pepper
Instructions
- 1
Mix olive oil and garlic together in a small bowl, set aside.
- 2
Grill Method: Heat grill to medium-high for 20 minutes. Lay eggplants on grill, whole. Grill on all sides until eggplants are completely soft. This can take a total cooking time of about 40 minutes. Remove eggplants from the grill and let cool until you can handle them.
- 3
Oven Method: Place a rack 8-9 inches under the broiler and preheat broiler. Lightly grease a baking sheet with cooking oil. Pierce the eggplant a few times with a fork to vent. Place on a baking sheet under the broiler and let the eggplants roast for 40 minutes or so, giving a quarter turn every 5-7 minutes. Eggplants are finished roasting when they are soft, tender and collapsing.
- 4
In the meantime, using a fork or a whisk, in a small bowl mix together the tahini, lemon juice and enough ice water (about 2-3 tablespoons, maybe more) until you have a thick cream-like consistency. Sprinkle with salt, mix. Spread on the base of the serving plate; it will be a bed for the eggplant.
- 5
Carefully peel the skin away from the eggplant flesh but leave the top stem intact with a little peel near the stem (for look) If there are any large clumps of seeds that can easily be picked up and discarded, do so. Lay the eggplant flesh on top of the tahini on the platter, fanning it out. Repeat with the second eggplant.
- 6
Sprinkle the eggplant with a little kosher salt and pepper.
- 7
Drizzle eggplant with the reserved garlic oil (from step 1), then lightly drizzle honey over eggplant.
- 8
Lay a clump of grated tomato on a part of the eggplant. Dollop the Green Zhug or chopped jalapeño or chili pepper on a part of the eggplant. Sprinkle with parsley and squeeze lemon juice over eggplant. Finish with a sprinkling of coarse sea salt and freshly ground pepper. Serves
- 9
*When choosing an eggplant, make sure there are no soft spots and it should be heavier than it looks. **I use grated tomato in many of my dishes. It is the best way to get tomato pulp without skin. Simply rub a ripe tomato on a large-hole cheese grater until all you are left with is an empty skin casing. Be careful of your fingers!
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Port Sa’id Fired-up Whole Eggplant with Garlic, Tahini, Squeezed?
This Port Sa’id Fired-up Whole Eggplant with Garlic, Tahini, Squeezed recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this port sa’id fired-up whole eggplant with garlic, tahini, squeezed?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.