I learned this recipe in a cooking class and it turned out to be a very successful dish with a surprising flavor combination. It is a wonderful use for date honey (called silan in Hebrew), which is very popular in the Israeli kitchen.

2 medium eggplants
2-3 cloves garlic, chopped
Sea salt
Juice of 1 lemon, or more to taste
3 tablespoons tahini
3 teaspoons silan
Chopped parsley leaves
Pine nuts, toasted
Pomegranate seeds (in season)

1. Grill the eggplants over a flame, turning with tongs until soft and evenly charred. Alternately, roast the eggplants under a broiler.
2. Cut a slit at the bottom of the eggplants and place in a sieve. Leave to drain.
3. Remove peel, stem and dark seeds from eggplants and place on a plate or small serving platter.
4. Sprinkle the chopped garlic and sea salt over the eggplants then drizzle with lemon juice, tahini and silan.
5. Garnish with parsley, pine nuts and pomegranate seeds and serve.

TIP: Remove the sprout in the center of each clove of garlic (called the “germ”) to make it easier to digest.

Serves 4 to 6