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Roasted Eggplant with Tahini
Delight your palate with this exquisite Roasted Eggplant with Tahini, a dish that encapsulates the vibrant flavors of the Mediterranean. The eggplant is roasted until caramelized and tender, revealing its inherent sweetness, while the tahini sauce, enriched with the robust flavors of garlic and tangy lemon, adds a creamy, nutty depth. Finished with a sprinkle of fresh mint and parsley, this dish is not only a feast for the eyes but also a refreshing taste sensation that evokes sun-soaked coastlines and bustling bazaars. With roots in Middle Eastern cuisine, where eggplants are cherished for their versatility and flavor, this dish is perfect as an appetizer or a side, celebrating the simple yet profound joys of Mediterranean cooking.
Servings: 4
Ingredients
- Eggplants
- 2 medium
- Olive oil
- 3 tablespoons, plus more for drizzling
- Salt
- 1 teaspoon, divided
- Garlic
- 2 cloves, minced
- Lemon juice
- 3 tablespoons, freshly squeezed
- Tahini
- 1/3 cup
- Fresh mint
- 2 tablespoons, chopped, plus more for garnish
- Fresh parsley
- 2 tablespoons, chopped, plus more for garnish
- Water
- 1 tablespoon (optional, for thinning sauce)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise. Using a knife, score the flesh in a crosshatch pattern without cutting through the skin to allow flavors to penetrate.
- Brush the cut sides of the eggplants generously with olive oil and sprinkle with salt.
- Place the eggplants cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the flesh is soft and golden brown.
- While the eggplants are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and 1/2 teaspoon of salt until smooth and creamy. If the sauce is too thick, add a tablespoon of water to reach your desired consistency.
- Once the eggplants are roasted, remove them from the oven and let them cool slightly. Carefully flip them over so the cut side is facing up.
- Drizzle the tahini sauce generously over the roasted eggplants. Garnish with chopped parsley and mint.
- Serve warm as an appetizer or side dish, and enjoy the burst of Mediterranean flavors!
Dietary Information
Servings: 4 • Dish Type: Appetizer/Side Dish • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 180 • Fat: 14g • Carbs: 12g • Protein: 4g • Sodium: 300mg • Sugar: 2g
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