Directions
For the Eggplants
- Heat oven to 375 degrees F.
- Cut eggplant in half lengthwise so that it looks like a long kayak. Using a sharp paring knife, cut 1/2 inch deep diagonal cuts into the flesh of the flat surface of the eggplant about one inch apart, making sure not to penetrate the skin of the eggplant.
- Using a pastry brush, brush all the flat surfaces of the eggplant with olive oil then season with salt and pepper.
- Place eggplant on a parchment-lined tray, flat side up, and bake for 30 minutes until the eggplant flesh is soft and has taken on some caramelized colour.
To Serve
- Carefully transfer eggplant to a service platter, flat side up. Once cool enough to touch and using the back of a soup spoon, spread the tahini all over the flat surface of the eggplant.
- Sprinkle the chopped artichokes all over the tahini, then drizzle the date syrup all over the artichokes.
- Sprinkle pomegranate seeds, mint and parsley evenly over the dressed artichokes. Finish with large crystal sea salt and serve. Enjoy!
TIP: For a different flavour profile, swap the above toppings for labneh, honey, za'atar, lemon zest, and celery leaves.