Open fired roasted eggplant in a Tahini sauce in a 3 color spectrum, and pine nuts and a smoked paprika oil

This style of dish is very popular in Israel, especially the method of open fire roasting and eggplant. Tahini sauce is one of the most used sauces that are used to accompany dishes in Israel and the middle east. 

For 4 plates:

For the egg plant 

  • 4 medium size egg plant 


Prick the eggplants with a fork and place directly on your stove flame every few minutes turn  round to evenly cook and char the skin, when all the skin is charred and the flesh is soft remove to a large bowl with cold water and peel the skin off.

For the tahini sauce

  • 1 beetroot cooked and pureed to a very smooth  puree 

  • 4 spring onions blanched pureed to a very smooth  puree

  • 250ml  “Tahini” paste

  • 2-4 garlic cloves, minced

  • Salt to taste

  • juice of two lemons –or to taste

  • water to desired consistency

For the 3 tahini sauces:

Combine tahini paste, garlic, lemon juice and salt in a blender or food processor. Process until smooth; gradually blend in water for desired consistency. Mixture should be thick enough to deep the falafel balls and stick to them. Check seasoning.

Split into 3 equal parts one part leave natural (white).

To the second part whisk in  the pureed beetroot , check seasoning and consistent

To the third  part whisk in the pureed green onion puree , check seasoning and consistent

For the smoked paprika oil 

  • ½ cup olive oil 

  • 1 spoon of cilantro seeds

  • 2 spoons of smoked paprika 


Place the paprika in a small pan with the coriander seeds, roast  on middle low heat till paprika start to brown, add the oil stir well and set aside to infuse overnight. Strain through a paper coffee filter.

For the garnish 

  • 2 spoons of roasted pine nuts 

  • Juice for 1 lemon 

  • Salt pepper

  • 8-10 Green peas shoots


Place the eggplant on the plate and lightly flatout with a fork, season with salt, pepper, and lemon juice, garnish with the 3 tahini sauces (white,purple and green) drizzle with paprika oil and sprinkle with roasted pine nuts. Finish green peas shoots

Michael Katz is a cook in his soul and a chef in profession in various places for the last 25 years.  During the years 2003 and 2006 he was a full-time teacher at Le Cordon Bleu in London this period made him fall in love with teaching and so he decided in 2016 to go back to teaching. Currently, he is the coordinator of the most prestigious course in Israel for professional cooks, he teaches mainly  techniques to approach food.  He loves to teach the young generation of cooks to understand their local culture and take it forward to a new exciting world.