Roasted eggplant with tahini
Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.
Servings: 2 people
- 1 eggplant
- 2 tablespoon olive oil
- 3 tablespoon tahini
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoon water approx
- 1 tablespoon pine nuts
- ½ teaspoon date syrup or pomegranate molasses/honey
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.
Calories: 357kcal | Carbohydrates: 21g | Protein: 6g | Fat: 29g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 657mg | Fiber: 8g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 9.3mg | Calcium: 52mg | Iron: 1.8mg