Israeli Eggplant Boats

Course: Main Course

Cuisine: israeli

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 561kcal

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Ingredients

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

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.

VARIATION:

Serving Suggestion

Scoop out the eggplant flesh and spread it on a platter. (Use up to 5 small or 3 large eggplants.) Season with a touch of salt. Top with silan ground beef, drizzle with techina, and garnish with pistachios, pomegranates, and parsley. Finish with a sprinkle of Maldon salt.

TIP:

This dish is best enjoyed fresh. Silan ground beef and the techina can be kept frozen for 2-3 months when properly stored in an airtight container. Defrost overnight in the refrigerator. Heat the meat, covered, in a preheated oven at 200-250°F for about 1 hour or until heated through. Stir well before serving.

Nutrition