Eggplant Tahini Siniya
A comforting, velvety Middle Eastern bake featuring roasted eggplant slices smothered in a rich, lemony tahini sauce.
Ingredients
- •2 large eggplants, sliced into 1/2-inch rounds
- •4 tablespoons olive oil
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 cup high-quality tahini paste
- •1/2 cup warm water
- •3 tablespoons fresh lemon juice
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1 tablespoon toasted pine nuts
- •1/2 teaspoon ground cumin
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Brush the eggplant slices generously with olive oil on both sides and season with salt and pepper.
- 3
Arrange the eggplant in a single layer on the baking sheet and roast for 20 minutes until golden brown and tender.
- 4
While the eggplant roasts, whisk together the tahini, warm water, lemon juice, minced garlic, and cumin in a bowl until smooth and creamy; add more water if needed to reach a pourable consistency.
- 5
Remove the eggplant from the oven and arrange the slices in a shallow baking dish, slightly overlapping them.
- 6
Pour the tahini sauce evenly over the roasted eggplant.
- 7
Return the dish to the oven for 10 minutes, or until the sauce is bubbling and slightly golden.
- 8
Garnish with fresh parsley and toasted pine nuts before serving warm.
💡 Chef tips
- If the tahini sauce seizes up when you add water, keep whisking; it will eventually turn smooth and creamy.
- You can prepare the roasted eggplant a day in advance and store it in the fridge, assembling and baking with the sauce just before serving.
- For extra depth, add a pinch of smoked paprika or a dash of pomegranate molasses over the top before serving.
✅ How it should turn out
The dish should emerge with a golden-brown, bubbling tahini crust, smelling nutty and garlicky, with the eggplant meltingly tender and savory.