Roasted Eggplant With Lemon Herb Tahini (Print Version)
Caramelized eggplant halves drizzled with bright lemon-herb tahini sauce for a creamy, refreshing Mediterranean dish.
# List of Ingredients:
→ Eggplant
01 - 2 large eggplants, halved lengthwise
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Lemon Herb Tahini Sauce
05 - 1/3 cup tahini (sesame paste)
06 - 1/3 cup water (plus more as needed)
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 clove garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 tablespoon fresh dill, finely chopped
11 - 1 tablespoon fresh mint, finely chopped
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground cumin
→ Garnish
14 - 2 tablespoons pomegranate seeds (optional)
15 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
16 - Extra chopped herbs
# Step-by-step Instructions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Score the cut sides of the eggplant halves in a diamond pattern. Brush generously with olive oil and season with salt and pepper.
03 - Place eggplants cut side up on the prepared baking sheet. Roast for 35–40 minutes, or until golden brown and very tender.
04 - While the eggplant roasts, whisk together tahini, water, lemon juice, garlic, parsley, dill, mint, salt, and cumin until smooth and creamy. Adjust water as needed for a pourable consistency.
05 - Remove eggplants from the oven and let cool slightly. Drizzle generously with the lemon herb tahini sauce. Garnish with pomegranate seeds, toasted nuts, and extra herbs as desired.
# Expert Advice:
01 -
- The tahini sauce hits all the right notes, creamy bright and herbaceous
- This dish somehow manages to feel indulgent while being completely wholesome
02 -
- The sauce will seize up at first before smoothing out, keep whisking and it will become creamy
- Letting the eggplant cool for just 5 minutes after roasting helps the flavors settle
03 -
- Buy eggplants that are firm and heavy with shiny skin, avoid any that feel spongy
- If your tahini has separated completely, warm the jar in hot water and stir vigorously before using