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Parve
Easy
4 Servings
Allergens 
2 Hours
Diets
These adorable little bites are hugely popular right now. You’ve probably seen them everywhere, but they were first introduced to the kosher scene here in New York at Alenbi Kitchen, and they caught on very quickly.
Yields 8 pieces
3 Italian eggplants
1/2 cup fresh cilantro, chopped
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1/2 cup pistachios, toasted and chopped
1/4 cup Haddar Baracke Tahini paste, divided
2 fresh pitas, halved (thick, fluffy pitas will cook and absorb juices better)
extra-virgin olive oil, as needed
Line your stovetop burner with foil before you start, to help with clean up. Turn stovetop flame on high and arrange eggplants directly on the flame. Char eggplants for 10 to 15 minutes, turning them every minute or so. Place in a large bowl, cover tightly with plastic wrap, and set aside for 15 minutes to cool. Refrigerate until cool enough to handle. Once cooled, gently peel away the charred eggplant skin with your hands.
Mix eggplant flesh, cilantro, garlic, salt, cayenne pepper, lemon juice and pistachios until fully incorporated.
Spread about two teaspoons tahini paste inside each pita half, on both sides.
Stuff each pita half with one-fourth of the eggplant mixture, making sure it is evenly spread throughout and until the very edge of the opening. (I find it easiest to do this by hand, with gloves.)
Refrigerate for at least 30 minutes.
Cut each pita into half again, creating pita quarters. Using a brush or your fingers, brush each pita with olive oil.
TO COOK ON STOVETOP: Heat a heavy-bottomed pan (preferably cast iron) until very hot. Cook pitas for about one minute per side, including the open sides, until nicely charred. TO COOK ON THE GRILL: Preheat grill to medium-high heat. Grill pitas for about one minute per side, including the open sides, until nicely charred.
Serve immediately.
Styling by Adina Schlass Photography by Chay Berger Meats provided by Grow & Behold
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