Za’atar Roasted Eggplant with Tahini
I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper for your next grain bowl. Halved eggplant is roasted in a lemony za’atar oil to take on an herbaceous tang before getting drizzled with garlicky tahini for richness and date syrup for a sweet finish. It tastes like you put in a lot more effort than you actually did, which is the ultimate sign of a great dish!
Robina’s Polo with Tahdig (Crispy Persian Rice)
Thsi recipe appears in Jake Cohen’s “Jew-ish” cookbook. Reprinted with permission.