"In Israel, though, the pairing is more often used in savory dishes. Char-grilled eggplant, where the eggplant is cooked directly on a burner until the skin is charred and the flesh inside is soft, is elevated with the tahini-silan treatment. Top with equal parts of both, then add pomegranate seeds or chopped parsley for freshness," says
And from my silan and tahini secret stash:
1/8 cup of Silan, 1 tbsp of tahini, ¼ cup of olive oil, 1/8 cup of apple cider vinegar, and garlic to taste will dress your salad (for 4) like nothing else.
And for the minimalists, mixing equal parts of silan and tahini makes great Halva. (I often mix a spoon of each for a bite size sweet in literally seconds.)