Tahini Roasted Eggplant
This Mediterranean-inspired dish features tender, caramelized eggplant halves drizzled with a rich, nutty tahini sauce and finished with fresh herbs.
Ingredients
- •2 large globe eggplants, halved lengthwise
- •4 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/3 cup high-quality tahini paste
- •2 tablespoons fresh lemon juice
- •1 small clove garlic, minced
- •2-3 tablespoons ice-cold water
- •2 tablespoons fresh parsley, finely chopped
- •1 tablespoon toasted pine nuts or pomegranate seeds for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Score the flesh of the eggplant halves in a cross-hatch diamond pattern, being careful not to pierce the skin.
- 3
Brush the cut sides of the eggplants generously with olive oil and season evenly with salt and pepper.
- 4
Place the eggplants cut-side up on the baking sheet and roast for 25-30 minutes, or until the flesh is golden brown and completely soft.
- 5
While the eggplant roasts, whisk together the tahini, lemon juice, and minced garlic in a small bowl until the mixture thickens and seizes.
- 6
Gradually whisk in the ice-cold water, one tablespoon at a time, until the sauce becomes smooth, creamy, and pourable.
- 7
Once the eggplants are roasted, transfer them to a serving platter and drizzle generously with the prepared tahini sauce.
- 8
Garnish with fresh parsley and pine nuts or pomegranate seeds before serving warm.
💡 Chef tips
- If the eggplant feels bitter, sprinkle the cut flesh with salt and let it sit for 20 minutes, then pat dry before brushing with oil.
- The tahini sauce can be made up to two days in advance; keep it refrigerated and add a splash of water to loosen it before serving.
- For a deeper flavor, you can broil the eggplants for the last 2 minutes of cooking to achieve a slightly charred, smoky finish.
✅ How it should turn out
The eggplant should be meltingly tender with a caramelized exterior, perfectly complemented by the creamy, tangy tahini sauce and a bright pop of fresh herbs.