Modern Manna Recipe / Kingfish and Eggplant Tartar on Almond Tehina

From chef Sharom Cohen of the contemporary restaurant, Shila, in Tel Aviv.

Kingfish and eggplant tartar on almond tehina
Kingfish and eggplant tartar on almond tehina Courtesy of Shila restaurant, Tel Aviv

Al Arz tehina is available in some kosher markets.

Serves 5

For the tehina:
12.5 oz. slivered almonds
1/3 cup canola oil
4-5 ice cubes
1 tablespoon tehina (preferably Al Arz)
1 small garlic clove
1 tablespoons lemon juice
2 pinches of salt

For the fish and eggplant tartar:
1 large eggplant grilled on fire and peeled
2 seedless tomatoes, chopped
1 medium red onion, chopped
2 handfuls of chopped parsley
1 handful chopped mint
1/2 garlic clove, minced
salt, to taste
lemon juice, to taste
Olive oil, to taste
Pinch ground cayenne pepper
2/3 lb. kingfish fillet

1. Turn the oven to 210 degrees. Roast the almonds for one hour.
2. Grind the almonds with the ice in a blender and drizzle the oil to a smooth texture. Add a little water as needed, but be careful not to make the tehina too thin. Add the rest of the tehina ingredients and grind. Add salt and lemon juice to taste.
3. To make the fish and eggplant tartar, cut the fish to cubes and put in a bowl. Add the rest of the ingredients, besides the eggplant. Adjust the lemon juice, salt and olive oil to taste.
4. Chop the eggplant and mix with a little lemon juice and salt.
5. Spread a touch of tehina on each plate, arrange the eggplant on the tehina and the fish tartar on top. An impressive addition would be to add a little arugula mixed with salt, lemon juice and olive oil on top of each serving.