Smoky Roasted Eggplant With Tahini (Printable Version)

Smoky eggplant roasted until tender, topped with velvety tahini sauce and fresh garnishes.

# Ingredient List:

→ Vegetables

01 - 2 large eggplants
02 - 2 tablespoons olive oil
03 - 1 clove garlic, minced

→ Tahini Sauce

04 - 3 tablespoons tahini
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 tablespoon water, plus more as needed
07 - 1 small garlic clove, finely grated
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon sea salt

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon pomegranate seeds (optional)
12 - 1 tablespoon toasted pine nuts (optional)
13 - Extra olive oil for drizzling

# How to Make It:

01 - Preheat your oven to 450°F. Line a baking sheet with parchment paper.
02 - Prick the eggplants several times with a fork. Place them whole on the prepared baking sheet.
03 - Roast the eggplants for 35-40 minutes, turning halfway through, until the skins are charred and the flesh is very soft.
04 - Remove the eggplants from the oven. Let cool for 10 minutes, then slice them open and scoop out the flesh into a bowl.
05 - Add 2 tablespoons olive oil and 1 minced garlic clove to the eggplant flesh. Mash lightly with a fork to combine. Season with salt to taste.
06 - In a small bowl, whisk together tahini, lemon juice, water, grated garlic, cumin, and salt until smooth. If too thick, add more water, 1 teaspoon at a time, until pourable.
07 - Spread the eggplant mixture on a serving plate. Drizzle generously with tahini sauce.
08 - Garnish with fresh parsley, pomegranate seeds, pine nuts, and a swirl of olive oil if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini sauce turns smoky eggplant into something luxurious and velvety
  • It looks impressive on a platter but comes together in under an hour
02 -
  • The eggplant skins should be almost black in spots for that authentic charred flavor
  • Tahini sauce thickens up as it sits, so whisk in a splash more water right before serving
03 -
  • Let the roasted eggplant drain in a colander for 15 minutes if it seems watery
  • Toasted pine nuts can be made ahead and stored in an airtight container

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