Roasted Eggplant with Tahini
A beautiful, silky Middle Eastern classic featuring tender roasted eggplant drizzled with a nutty, zesty tahini sauce and fresh herbs.
Ingredients
- •2 large globe eggplants
- •4 tablespoons extra virgin olive oil
- •1/2 cup premium tahini paste
- •1/4 cup fresh lemon juice
- •1 clove garlic, minced
- •2-4 tablespoons ice-cold water
- •1/2 teaspoon kosher salt
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon pomegranate seeds (optional garnish)
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Slice the eggplants in half lengthwise and score the flesh in a crosshatch diamond pattern, being careful not to pierce the skin.
- 3
Brush the cut sides generously with olive oil and sprinkle with salt, then place them cut-side up on the baking sheet.
- 4
Roast for 25 to 30 minutes, or until the flesh is golden brown and completely soft when pressed.
- 5
While the eggplant roasts, whisk the tahini, lemon juice, garlic, and salt in a small bowl until the mixture thickens and seizes.
- 6
Gradually whisk in the ice-cold water, one tablespoon at a time, until the sauce becomes smooth, creamy, and pale in color.
- 7
Remove the eggplant from the oven and arrange on a serving platter.
- 8
Drizzle the tahini sauce generously over the warm eggplant and garnish with fresh parsley and pomegranate seeds before serving.
💡 Chef tips
- If your tahini is very thick or bitter, add a teaspoon of honey or maple syrup to the sauce to balance the flavors.
- You can roast the eggplant ahead of time and serve it at room temperature, but the tahini sauce is best prepared fresh right before serving.
- For extra depth, sprinkle a pinch of smoked paprika or toasted pine nuts over the finished dish.
✅ How it should turn out
The finished dish should feature meltingly tender, caramelized eggplant flesh that contrasts beautifully with the cool, nutty, and bright lemon-tahini sauce.