eggplant rounds coated in delicious seeds and seasoning
Our friends live in a beautiful village in the hills west of Jerusalem called Nes Harim. Enjoying a meal in their home with their picturesque view is always a treat, especially since they are such wonderful cooks and hosts. A few summers ago on a visit there, David baked sliced eggplant (hatzilim) for us and I have been making slight variations of what I call Nes Harim style ever since. The eggplant is cut into rounds, dipped in egg, coated with whatever delicious seeds and seasoning you have in your kitchen, drizzled with olive oil and then roasted. You can eat them as is, or topped with hummus and/ or tehina, eggs, or fresh mozzarella, tomatoes, and fresh herbs. They are hardy enough to act as a tasty bread replacement in a delicious sandwich. They even keep well in the fridge, so you can enjoy them for a few days!
- 1 medium or large eggplant, sliced into 1/2 inch rounds
- variety of seeds (chia, flax, sunflower, sesame, or anything else)
- 2 eggs, beaten
- extra-virgin olive oil
- Pre-heat oven to 425 ℉. Line a baking sheet with parchment paper.
- Slice the eggplant into 1/2 inch rounds, sprinkle with salt and set in a colander for 15 minutes. Wipe off excess moisture.
3. Prepare a bowl of combined seeds, salt and pepper to taste.
4. Prepare a bowl with the 2 beaten eggs.
5. Dip each eggplant slice into the beaten eggs and then into the bowl of seeds and seasoning. Coat both sides and set on the parchment paper.
6. Drizzle each piece with olive oil.
7. Bake on the middle rack for 15-20 minutes and then turn them over and continue to bake until browned (another 10-15 minutes) and you have achieved your desired level of crispiness.
8. Enjoy! You can eat them as is, or top with hummus and/or tehina, eggs, or fresh mozzarella, tomatoes, and fresh herbs.