Eggplant Tahini Siniya
A comforting Middle Eastern casserole featuring tender roasted eggplant baked in a rich, nutty tahini sauce.
Ingredients
- •2 medium eggplants, sliced into 1/2-inch thick rounds
- •3 tablespoons olive oil
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 medium onion, thinly sliced
- •2 cloves garlic, minced
- •1/2 cup tahini paste
- •1/3 cup warm water
- •2 tablespoons fresh lemon juice
- •1/4 cup chopped fresh parsley for garnish
- •1 tablespoon toasted pine nuts for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Arrange the eggplant slices on the prepared baking sheet, brush both sides with olive oil, and season with half of the salt and black pepper.
- 3
Roast the eggplant slices in the preheated oven for 20 minutes until golden and tender.
- 4
While the eggplant roasts, heat a small skillet with a drizzle of olive oil over medium heat and sauté the sliced onions until translucent and caramelized, about 8 minutes. Add the minced garlic in the last minute of cooking.
- 5
In a mixing bowl, whisk together the tahini paste, warm water, fresh lemon juice, and the remaining salt until smooth and pourable.
- 6
In a shallow baking dish or traditional siniya pan, layer the roasted eggplant slices and scatter the sautéed onions evenly over them.
- 7
Pour the tahini sauce generously over the eggplant and onions, ensuring everything is well coated.
- 8
Bake in the oven at 400°F (200°C) for 10 to 12 minutes until the tahini sauce is lightly golden and bubbling at the edges.
- 9
Garnish with chopped fresh parsley and toasted pine nuts before serving warm.
💡 Chef tips
- If your tahini seizes up when adding water, whisk in an extra teaspoon of warm water vigorously until it smooths out.
- You can make the roasted eggplant and tahini sauce a day ahead and assemble just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven.
✅ How it should turn out
The finished dish should feature meltingly tender eggplant under a bubbling, golden crust of nutty tahini sauce, releasing a fragrant aroma of roasted garlic and olive oil.