Roasted Eggplant with Tahini
Smoky, tender roasted eggplant paired with creamy tahini, fresh herbs, and a tangy lemon-garlic drizzle.
Ingredients
- •2 medium eggplants
- •3 tablespoons extra-virgin olive oil
- •1/4 cup tahini paste
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •2 tablespoons warm water
- •1/4 cup chopped fresh parsley
- •2 tablespoons toasted pine nuts
- •1/2 teaspoon flaky sea salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Cut the eggplants in half lengthwise and score the flesh deeply in a crisscross pattern, taking care not to pierce the skin.
- 3
Brush the cut sides generously with extra-virgin olive oil and season with a pinch of salt and pepper.
- 4
Place the eggplant halves cut-side down on the prepared baking sheet and roast for 20 minutes.
- 5
Flip the eggplants cut-side up and continue roasting for another 10 to 15 minutes, until the flesh is completely tender and collapsing, and the surface is golden brown.
- 6
While the eggplant roasts, whisk together the tahini, lemon juice, minced garlic, and warm water in a small bowl until smooth and creamy.
- 7
Transfer the roasted eggplant to a serving platter and generously drizzle the tahini sauce over the warm flesh.
- 8
Garnish with chopped fresh parsley, toasted pine nuts, and flaky sea salt before serving.
💡 Chef tips
- If your tahini seizes up when adding lemon juice, don't worry; adding an extra teaspoon of warm water and whisking vigorously will smooth it right back out.
- You can roast the eggplant up to a day in advance and gently reheat it in the oven before assembling with the fresh sauce and toppings.
- For an extra layer of flavor and color, add a pinch of smoked paprika or a drizzle of pomegranate molasses right before serving.
✅ How it should turn out
The finished dish features meltingly tender, smoky eggplant coated in a rich, nutty tahini sauce, beautifully balanced by bright lemon and fresh herbs.