My baked eggplant with tangy tahini sauce is a modern twist to the traditional eggplant. This is the perfect vegan dish. It’s light, easy to eat, and super simple to make. The cooking process is all in the oven and the simple tahini sauce literally takes only 5 minutes to make.
Enjoy it for lunch or dinner or have it as a side dish when entertaining. Baby eggplants look impressive if available. The presentation of this dish is delightful, especially when garnished with parsley and pomegranate.
Lentil and herb baked cauliflower is another popular meal on my blog, again drizzled with this delicious homemade tahini sauce.
- 4 small eggplants cut in ½ lengthways
- olive oil
- salt to season
- 2 tablespoons pine nuts
- a handful of parsley leaves
- pomegranate to garnish (optional)
- 2 garlic cloves crushed
- ½ cup tahini hulled
- ½ cup cold water (it may be less or more – see notes)
- 3-4 tablespoons of lemon juice
- salt to season
Notes from Rouba
- Tahini brands vary in quality. Add water a bit at a time until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping.
Preheat the oven to 180°. Line a tray with baking paper and arrange sliced eggplant on it. Generously brush each half with olive oil and sprinkle with salt. Bake uncovered for 45-50 minutes until golden all over.
To make the tahini sauce: place tahini, lemon juice, and crushed garlic into a bowl. Whisk while adding water one tablespoon at a time. Season with salt.
In a small frying pan, fry the pine nuts with 1 tablespoon of olive oil until golden. Set aside.
Drizzle tahini over baked eggplants. Sprinkle pine nuts all over. Garnish with parsley and pomegranates if available.
Servings: makes 8
Why you will make this for your friends:
Ready in no time