Some of our Israeli customers both those living in the United States and those in Tel Aviv tell us that they love to use cider syrup as a replacement for pomegranate syrup in many recipes. This recipe was inspired by them! Both syrups are sweet and full of tangy acidity, while presenting robust fruitiness. Serve this dish with pita bread, falafel, pickles, and crudités.
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 large eggplant
- 1⁄4 cup tahini
- 2 tablespoons cider syrup, plus more for drizzling
- 1 clove garlic, crushed
- 3⁄4 teaspoon sea salt
- 1⁄4 cup chopped fresh mint or parsley
How to Make It
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper, then oil the parchment.
- Slice the eggplant in half lengthwise and place it flat side down on the sheet pan. Slide into the oven and roast for 25 to 30 minutes, or until the flesh is completely soft and the skin is caving in and blistered by the heat. Remove from the oven and set aside to cool.
- When the eggplant is cool enough to handle, scrape out all of its flesh with a spoon and place in the bowl of a food processor or a large mortar. Add the olive oil, tahini, syrup, garlic, and salt. Purée or grind with the pestle until smooth.
- Spoon the eggplant mixture into a serving bowl, drizzle with a little more olive oil and syrup, then sprinkle the mint on top.
