Fire‑Roasted Eggplantwith Chimichurri, Sesame Paste and Date Syrup

1. 1

   Slice the eggplant lengthwise from the bottom, cutting it in half lengthwise.

2. 2

   Drizzle or spray olive oil onto the cut sides of the eggplant and give it a good rub to coat evenly.

3. 3

   Eggplant (Grill): Place cut side down on an outdoor grill over medium‑high heat, close the lid and grill for about 15 minutes. Flip, close the lid, and grill another 15 minutes until the flesh is very soft.

4. 4

   Eggplant (Oven): Place cut side down on a parchment‑lined baking sheet and roast at 400°F (400°F) for about 45 minutes, keeping it cut side down the entire time, until very soft.

Chimichurri

5. 5

   Finely chop the sweet red pepper and Fresno chili, removing the chili seeds for less heat. Mince the garlic and finely chop the cilantro and parsley. Combine all with the lemon juice, red wine vinegar, 1 tsp salt and 0.25 cup olive oil in a bowl and mix well.

Assembly

6. 6

   Place the cooked eggplant cut side up on a serving platter. Spoon the chimichurri over the eggplant, drizzle with tehini and 2‑3 tbsp date syrup, and finish with pomegranate seeds.

Serve

7. 7

   Serve warm or cold with pita, fresh challah, or crackers.