Tahini Roasted Eggplant
This Mediterranean-inspired dish features tender, caramelized eggplant roasted to perfection and drizzled with a rich, nutty tahini sauce.
Ingredients
- •2 large globe eggplants, sliced into 1-inch thick rounds
- •4 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •1/3 cup high-quality tahini paste
- •2 tablespoons fresh lemon juice
- •1 small garlic clove, finely minced
- •2 to 3 tablespoons ice-cold water
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon toasted pine nuts or pomegranate seeds for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Arrange the eggplant slices on the baking sheet in a single layer. Brush both sides generously with olive oil and sprinkle evenly with salt and pepper.
- 3
Roast the eggplant for 25 to 30 minutes, flipping halfway through, until the slices are golden brown and completely soft in the center.
- 4
While the eggplant roasts, whisk together the tahini, lemon juice, and minced garlic in a small bowl. The mixture will seize and thicken initially.
- 5
Gradually add the ice-cold water, one tablespoon at a time, whisking constantly until the sauce becomes smooth, creamy, and pourable.
- 6
Transfer the roasted eggplant to a serving platter, drizzle generously with the tahini sauce, and garnish with fresh parsley and pine nuts or pomegranate seeds before serving.
💡 Chef tips
- If you prefer a less bitter tahini, ensure you stir the jar thoroughly before measuring, as the oils often separate.
- You can prepare the tahini sauce up to two days in advance; keep it refrigerated and add a splash of water to loosen it before serving.
- For extra depth, sprinkle a pinch of smoked paprika or za'atar over the finished dish.
✅ How it should turn out
The eggplant should be meltingly tender and caramelized with a smoky sweetness, perfectly balanced by the creamy, bright, and nutty tahini sauce.