Sometimes, all we want to eat are yummy dips with fresh warm challah. This is my go-to dish to serve alongside my dips to add some protein to our meal. I warm up the meat and assemble the boats right before serving.
Ingredients
Servings 6
EGGPLANT BOATS
- 3 small eggplants halved lengthwise
- avocado oil
- sea salt to taste
TOPPINGS
- 1 8-oz container techina (tahini) dip (see note)
- ½ cup shelled pistachios chopped
- ½ cup pomegranate seeds
- fresh parsley chopped
- Maldon salt for finishing
SILAN GROUND BEEF
- 1 lb ground beef
- 1 teaspoon allspice
- ½ teaspoon cumin
- 1 teaspoon sea salt
- 2 tablespoons silan
Nutritional Facts
Nutrition Facts
Israeli Eggplant Boats
Amount per Serving
Calories
561
% Daily Value*
Fat
40
g
62
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
17
g
Cholesterol
54
mg
18
%
Sodium
458
mg
20
%
Potassium
1061
mg
30
%
Carbohydrates
32
g
11
%
Fiber
10
g
42
%
Sugar
15
g
17
%
Protein
24
g
48
%
Vitamin A
124
IU
2
%
Vitamin C
9
mg
11
%
Calcium
111
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Prepare the eggplant: Set oven to broil. Brush eggplant halves with oil on all sides. Place eggplants skin-side up on a disposable aluminum baking sheet. Broil on the middle rack of the oven for 20 minutes, until skin is charred and flesh is soft.
- Prepare the silan ground beef: Heat a medium nonstick frying pan over medium-high heat. Add ground beef; cook until no longer pink, using a potato masher to break apart the bigger chunks of meat. Season with allspice, cumin, and salt. Mix well to combine. Add silan; mix well and cook for an additional 2 minutes. Set aside.
- Prepare the eggplant boats: Using a fork, “pull” the eggplant flesh to release it from the skin; flatten it a bit to create a bed for the meat. Sprinkle eggplant with salt. Place eggplant boats on a serving platter.
- To assemble: Spoon some meat onto each eggplant boat. Drizzle with techina. Garnish with pistachios, pomegranate seeds, and parsley. Finish with a sprinkle of Maldon salt.
Notes
Make your own techina dip: Place 2 garlic cloves into the bowl of a food processor fitted with the S-blade; blitz until minced. Add ½ cup tahini paste, 6 tablespoons ice water, ¼ cup lemon juice, pinch of cumin, and ½ teaspoon salt. Process until combined.
