Eggplants are definitely my favorite vegetable to use to create more shabbat salads options.
I love finding new ways to cook them/ season them.
Here, i grilled them and topped them with silan, tchina and chopped mint. So simple, but it gave me all the Israeli summer feels!!
Chinese eggplants
Kosher Salt
Oil spray
Tchina
Silan
Chopped mint
DIRECTIONS:
Preheat oven to 400F. Line a baking sheet with parchment paper.
Slice your eggplant in half length wise, then again half those halves. Slice all 4 slices in two. You should have 8 pieces per eggplant.
Place on a clean kitchen towel and sprinkle kosher salt all over. Let them sit for 10 minutes to allow all moisture to escape. With paper towels, gently absorb all moisture from eggplant.
Place eggplants on parchment. Spray generously with oil spray. Roast until top is slightly dark and eggplant is cooked through.
Once cooled, drizzle tchina and silan. Top with chopped mint leaves.
Enjoy,
Guila
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