Tahini Roasted Eggplant
A delightfully smoky and tender roasted eggplant smothered in a creamy, tangy tahini sauce and topped with fresh herbs and toasted pine nuts.
Ingredients
- •2 medium globe eggplants
- •3 tablespoons extra virgin olive oil
- •1 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/3 cup well-stirred tahini
- •2 tablespoons fresh lemon juice
- •1 small clove garlic, minced
- •2-3 tablespoons ice water
- •2 tablespoons toasted pine nuts
- •1/4 cup chopped fresh flat-leaf parsley
- •1 tablespoon pomegranate seeds for 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, leaving the stem intact, and score the flesh in a crisscross diamond pattern without piercing the skin.
- 3
Place the eggplant halves cut-side up on the prepared baking sheet and brush generously with olive oil.
- 4
Season the scored eggplant evenly with ground cumin, kosher salt, and black pepper.
- 5
Roast in the preheated oven for 30 to 35 minutes, or until the flesh is completely tender and easily pierced with a fork, and the edges are deeply golden brown.
- 6
While the eggplant roasts, prepare the tahini sauce by whisking together the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl.
- 7
Gradually whisk in the ice water one tablespoon at a time until the sauce becomes smooth, pale, and pourable.
- 8
Transfer the warm roasted eggplant to a serving platter and drizzle generously with the prepared tahini sauce.
- 9
Garnish with toasted pine nuts, chopped fresh parsley, and pomegranate seeds just before serving.
💡 Chef tips
- Make-ahead tip: You can roast the eggplant and mix the tahini sauce a day in advance, storing them separately in the refrigerator, then warm the eggplant slightly before assembling.
- If you prefer a bit of heat, sprinkle a pinch of Aleppo pepper or red pepper flakes over the tahini sauce.
- Ensure your tahini is well-stirred and at room temperature before mixing to prevent it from seizing up when you add the lemon juice and water.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender eggplant with caramelized edges, beautifully balanced by the nutty, bright, and creamy garlic-tahini sauce and a pleasant crunch from the toppings.