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Ingredients
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Al Ha’esh
Method
Preparation
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. This will help the eggplant cook evenly and absorb the flavors.
- 2
Season the Eggplant
Drizzle the cut sides of the eggplant with olive oil, then sprinkle with salt, black pepper, and amber spice blend. Use your hands to rub the spices and oil into the flesh for maximum flavor.
- 3
Roast the Eggplant
Place the seasoned eggplants cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the skin is wrinkled and the flesh is tender.
- 4
Prepare the Radicchio
While the eggplant is roasting, chop the radicchio into thin strips. Place in a bowl and drizzle with lemon juice, then toss to coat. Let it marinate for about 10 minutes.
- 5
Prepare the Kishk Topping
In a small bowl, combine the kishk with a little olive oil (about 1 tablespoon) and mix until smooth. This will serve as a creamy topping for the roasted eggplant.
- 6
Assemble the Dish
Once the eggplant is roasted, remove it from the oven and let it cool slightly. Top each half with the marinated radicchio and a spoonful of the kishk mixture.
- 7
Serve
Serve the eggplant warm, drizzled with extra lemon juice or olive oil if desired. Enjoy your flavorful dish!