Had a really good dinner of hummus and various salads in Fureidis the other day with Lior. Pretty good reward for us hiking close to 20 kilometers across the Carmel in just the afternoon. 
I was trying to think of a new way to make roasted eggplant more interesting, glanced over to my spice shelf and saw some wasabi paste. 

So...while roasting the eggplant I whipped together a tahina based, wasabi sauce and the result was really tasty. Try it out and let know what you think about this Israeli/Japanese fusion-ish of dish.

Wasabi Roasted Eggplant Salad

Ingredients: (all measurements are approximate)
Medium sized eggplants - 2, roasted
Cilantro - 1/3 cup chopped
Tahina paste (raw) - 1/2 cup
Soy sauce - 1/2 tablespoon
Canola oil - 1/2 tablespoon
Wasabi - 1.5 tablespoons
Pepper - to season

1. Roast the eggplants on a gas burner until skin is charred and the inside is cooked and soft. 3 minutes per side should be enough. Once done, put in a bowl and cover with a towel to keep in steam. Once cook, scrape off charred skin and place the flesh in a mixing bowl. 

2. Mix tahina paste, soy sauce, wasabi, oil and pepper until mixed well and smooth. Add to eggplant and fold in well. 

3. Add chopped cilantro and serve with bread, pita or on its own. Can be served warm or cold. 
So, the past 24 hours was Israel's annual No Car Day, sometimes referred by certain strange individuals as Yom Kippur. I did a great bike ride today on much of Tel Aviv and Gush Dan's main highways (greater Tel Aviv metro area), which led me to the Hiria. Anyone that's been to Israel knows the Hiria as the massive garbage dump on the outskirts of the city that rises above the surrounding area. In the past few years the Hiria has been turned into an ecological park and is a pretty cool example of being able to reclaim these kind of areas as green spaces. Its not entirely finished yet, but I was riding by on Highway 4 and decided to go to the top and see what its like. (There was no around today to tell me not to go up) The view from the top is incredible, with easily the best view of Tel Aviv I've ever seen (see pictures below).  In addition, I saw some sage growing, picked some and thought I'd add it to a great taboule recipe I know. We can call my sage from the Hiria version, Garbage Dump Taboule. Just kidding....kind of. 
The taboule recipe I use is that of Liz Steinberg's, and she published a post about it on her blog Cafe Liz. Please visit her blog to see the recipe. I made the taboule a few months ago, and I thought it was delicious; easily the best taboule I'd had, and Liz gets all the credit. Liz liked the Taboule, but didn't think I used enough parsley. As she puts it, "Taboule is a parsley dish" with other stuff added to it. I followed her proportions exactly, but I could have bought some bunches of parsley that were not as big as she's used to purchasing. So...if you make this recipe, follow Liz's advice and buy BIG bunches of parsley.