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One of my favorite appetizers, which I enjoy with the salmon on Friday night is fire-roasted or oven-fried eggplant garnished with sliced jalapeño peppers and pomegranate seeds, drizzled with tahini and silan, and finished with cilantro and parsley. So, I figured, instead of having it as two separate dishes, why not fuse them together? The results were delicious. Enjoy!
1 side of salmon
salt, to taste
garlic powder, to taste
paprika, to taste
Pereg Cumin, to taste
1 tablespoon oil
1 eggplant, thinly sliced
Mighty Sesame Tahini, for drizzling
silan, such as Heaven & Earth Date Syrup, for drizzling
seeds of 1 pomegranate
1 jalapeño pepper, sliced
1 bunch cilantro, chopped
1 bunch parsley, chopped
Preheat oven to 415 degrees Fahrenheit (220 degrees Celsius).
Make a thick paste by mixing the spices (you can add whatever spices you like) with the oil. Smear the paste evenly over the salmon. Top with eggplant rounds. Spray or brush oil over the eggplant.
Bake for 35–40 minutes.
When done, broil on low for a few minutes, just enough to get the eggplant nice and crispy.
To serve, sprinkle with salt, drizzle with tahini and silan, and top with pomegranate seeds, jalapeño rounds, cilantro, and parsley.
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