Fire & Velvet: Smoked Eggplant over Beet-Tahini
If there is one thing you need to know about my kitchen, it is that eggplant is a religion, and fire is its temple. Growing up in Tel Aviv, the intoxicating scent of charring eggplant on an open flame meant dinner was almost ready. I wanted to capture that nostalgic, smoky memory but elevate it with the bold, vivid contrasts I developed while cooking in London. That is exactly how this Fire-Torn Smoked Eggplant over Velvet Beet-Tahini was born. Instead of blending the eggplant into a standard baba ganoush, we are roasting it whole until it entirely collapses, then tearing it into rustic, smoky ribbons to preserve its incredible meaty texture. We lay those ribbons over a shockingly pink, earthy beet-tahini that acts as a rich, creamy canvas. It is sweet, smoky, incredibly vibrant, and the absolute star of any mezze spread. The crowning glory? Candied Aleppo pine nuts that add a necessary sweet-heat crunch to cut through the richness. If you cannot find Aleppo pepper, a pinch of standard chili flakes mixed with a tiny bit of smoked paprika works beautifully. Do not skimp on the fresh mint and dill at the end—more herbs is always the answer!
Featured Recipe
Fire-Torn Smoked Eggplant over Velvet Beet-Tahini with Candied Aleppo Pine Nuts
If there's one thing you need to know about my kitchen, it's that eggplant is a religion, and fire is its temple. This isn't your standard mashed baba ganoush—we're fire-roasting the eggplant until it collapses, tearing it into rustic, smoky ribbons, and laying it over a shockingly pink, velvety beet-tahini. It is sweet, smoky, incredibly vibrant, and the absolute star of any mezze spread.
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Timeline
Ingredients
- 2 medium Italian or globe eggplants(Look for firm, shiny skin and light weight for their size)
- 1 whole Small cooked beet(Vacuum-packed pre-cooked is perfect here to save time, about 4 oz)
- 1/2 cup Raw tahini(Use a high-quality, runny brand like Soom or Har Bracha)
- 3 tbsp Lemon juice(Freshly squeezed)
- 2 whole Garlic cloves(1 for the tahini, 1 minced for the eggplant)
- 3 tbsp Ice water(Essential for fluffy tahini)
- 1/4 tsp Kosher salt(Plus more for seasoning)
- 1 tbsp Olive oil(Plus 1 tsp for toasting nuts)
- 1/4 cup Pine nuts
- 1 tbsp Honey(Can substitute date syrup or maple syrup)
- 1/2 tsp Aleppo pepper(Or 1/4 tsp standard red pepper flakes)
- 1/2 cup Fresh dill(Roughly chopped, tender stems included)
- 1/4 cup Pomegranate seeds(For that essential jewel-toned crunch)
- 1/2 tsp Flaky sea salt(Maldon preferred)
- 1 whole minced garlic cloves(mentioned in step 6 but only whole garlic cloves are listed)
- 1 tbsp olive oil(mentioned in step 7 as a final drizzle, only 1 tbsp is listed in ingredients)
Instructions
- 1
Prick the 2 medium Italian eggplants a few times with a fork. Place them directly on the grates of a gas burner over medium-high flame (or directly under a preheated broiler). Let them char, turning with tongs every 5 minutes, until the skin is totally ashen and black, and the flesh has completely collapsed. This takes courage—let them look entirely ruined!
20 min
Tip: If using a gas burner, line your stovetop with foil beneath the burner to catch the juices. If you don't have a gas stove, a broiler works, but keep them close to the element.
- 2
While the eggplant roasts, make the crunch. In a small skillet, heat 1 tsp olive oil over medium-low. Add the 1/4 cup pine nuts and toast for 2-3 minutes until golden. Turn off the heat, immediately stir in the 1 tbsp honey and 1/2 tsp Aleppo pepper. Stir until coated, then scrape onto a piece of parchment paper to cool and harden.
5 min
Tip: Keep a close eye on pine nuts, they go from golden to burnt in about 15 seconds.
- 3
To a food processor, add the 1 small cooked beet, 1/2 cup raw tahini, 1 whole garlic cloves (smashed), 3 tbsp lemon juice, and 1/4 tsp kosher salt. Process until it forms a thick, shocking pink paste. With the machine running, slowly stream in the 3 tbsp ice water until the mixture transforms into a silky, pale magenta cloud. Set aside.
5 min
Tip: Ice water is the secret to emulsifying tahini into a fluffy, mousse-like texture instead of a dense paste.
- 4
Once the eggplants are fully charred and collapsed, transfer them to a bowl and cover tightly with a plate or plastic wrap. Let them steam in their own residual heat. This loosens the skin and infuses the flesh with smoke.
10 min
Tip: Do not skip the steaming step! It makes peeling effortless and traps the smoky aroma.
- 5
While the eggplant steams, prepare your garnishes: roughly chop the 1/2 cup fresh dill and measure out the 1/4 cup pomegranate seeds.
3 min
- 6
Uncover the eggplants. Once cool enough to handle, peel away the charred skin—it's okay if a few tiny black flecks remain, that's flavor! Discard the stems. Instead of mashing the flesh, use your hands to tear it into long, rustic ribbons. Place the ribbons in a bowl and gently toss with the remaining minced 1 whole garlic cloves, 1 tbsp olive oil, and 1/2 tsp flaky sea salt.
5 min
Tip: Never rinse your fire-roasted eggplant under water to remove the skin; you will literally wash all your hard-earned smoky flavor down the drain.
- 7
Time for the beautiful plate. Swoosh the pink beet-tahini across a wide, shallow serving bowl, using the back of a spoon to create craters. Gently drape the seasoned, torn eggplant ribbons over the center. Break apart the cooled candied Aleppo pine nuts and scatter them over the top, followed by the pomegranate seeds and fresh dill. Finish with a heavy drizzle of good olive oil.
3 min
Tip: Serve immediately with warm pita or thick slices of toasted sourdough. The contrast between the cold tahini and warm, smoky eggplant is magic.
Chef's Notes
You can absolutely make the beet-tahini up to three days in advance; it will keep beautifully in the fridge. However, I beg you to fire-roast the eggplant right before serving. The magic of this dish lies in the temperature contrast—the cold, velvety, earthy tahini against the warm, smoky, slippery eggplant. It's a texture party, and you are all invited.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.