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Recipe: Fire Roasted Eggplant, Tahini and Schug

Recipe: Fire Roasted Eggplant, Tahini and Schug

Fire Roasted Eggplant, tahini and schug: Perfect when you want to be transported to the middle east and keep it vegetarian without people missing meat.

Roasted Eggplant

  • Eggplant - 3 each:

Place eggplant over grill and cook on all sides until skin is black, burnt, blistered. Let cool and peel skin away from flesh.


  • Tahini 1/2 cup
  • Garlic - grated - 1 clove 
  • Salt - 1 tsp 
  • Lemon - 1 1/2 each 
  • Warm water - 1/3 cup

Add garlic, salt and lemon to tahini and begin to whisk, in the warm water until it is smooth and the consistency of a thick sauce

Green Schug

  • Parsley - 1 cup
  • Cilantro - 1 cup 
  • Jalapeño - 7 each
  • Coriander, toasted whole and crushed - 1 tbsp 
  • Caraway seed, toasted, whole and crushed - 1/2 tbsp
  • Garlic - 3 cloves
  • Lemon - juice and zest of 1 each
  • Plant People Olive Oil - 1/4 cup 
  • Regular Olive Oil 1/4 cup
  • Salt to taste

In a food processor, pulse all ingredients until it forms a paste. Then add olive oils. Season with salt and pepper.


  • Cherry tomato - small handful 
  • Basil and Mint - small handful

To Finish: 

- Add a dollop of tahini to bottom of plate. Place eggplant on top. Then top the eggplant with the green schug, tomatoes, herbs and more Plant People Olive Oil!

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