According to an article in Haaretz, “The term baladi is derived from the Arabic word “balad” (بلد), which means village, city or geographical area.” In today’s spoken Hebrew, balad has become “baladi” – which is not easy to really define. The best I can come up with is something that is local and authentic.
That’s why if you see eggplant baladi on a menu or if you have your own recipe it might not be the same as this one. This version of eggplant baladi is probably the simplest and the most common preparation I have seen around Israel.
It’s so easy to make you don’t even really need a recipe, but I’ll share one anyway.
Ingredients
Servings 4 servings
- 1 whole eggplant
- 2 tablespoons 100% pure sesame tahini
- 1 tablespoon silan date honey
- Garish: cilantro
Nutritional Facts
Nutrition Facts
Eggplant Baladi
Amount per Serving
Calories
87
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
5
mg
0
%
Potassium
308
mg
9
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
31
IU
1
%
Vitamin C
3
mg
4
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Grill the eggplants over a flame on a gas burner, a hot grill, or under the broiler.
- Turn with tongs until soft and evenly charred.
- Place on a nice plate or serving dish. Slice open down the middle and open up the eggplant to gently cut into the flesh a bit.
- Spoon over tahini and drizzle with silan. Serve warm or at room temp.
