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
Calories: 357kcal
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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.
Video
Notes
I suggest using the slightly smaller Mediterranean/Italian eggplants/aubergines for these rather than some of the US ones that can be huge.
Be sure to stir tahini paste well before using as it easily separates.
Nutrition
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