Roasted eggplant with tahini
User Reviews
5
Roasted eggplant with tahini
Description
The eggplant is halved lengthwise and scored in a crosshatch pattern to help it cook evenly and absorb the olive oil seasoning. Roasting at 400°F until it softens and lightly browns yields a mellow, creamy texture inside with a slight char on top. The tahini dressing is made with tahini paste, fresh lemon juice, and garlic, thinned to a pourable consistency with water. Toasted pine nuts add a nutty crunch, while a drizzle of date syrup or honey introduces a subtle sweetness that balances the tahini's richness. The dish is both textured and flavorful, suitable as a standalone dish or accompaniment.
Ingredients
- 1 eggplant aubergine, medium
- 2 tablespoon olive oil recommend virgin olive oil
- 3 tablespoon tahini
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoon water approx
- 1 tbsp pine nuts
- ½ teaspoon date syrup or pomegranate molasses/honey
Instructions
- Preheat oven to 400F/200C.
- Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
- Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top.
- While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.
- Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.
- When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.
Notes
- Use medium-sized Mediterranean or Italian eggplants for more balanced roasting results compared to larger varieties.
- Stir tahini paste thoroughly before mixing to recombine separated oils for a smooth dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 3g | 15% |
| Sodium | 13mg | 1% |
| Potassium | 657mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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