My baked eggplant with tangy tahini sauce is a modern twist to the traditional eggplant. This is the perfect vegan dish. It is light and easy to eat. Not to mention how simple it is to make. This will have to be one of the easiest recipes you will come across. The cooking process is all in the oven and the simple Tahini sauce literally takes 5 minutes to make.
Enjoy it for lunch or dinner and it is also perfect as a side dish when entertaining. Baby eggplants look impressive if available. The presentation of it is delightful, garnished with parsley and pomegranate. Just keep in mind that the quality of tahini can vary with different brands so best to add the water gradually. 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
- Handful 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 Cook’s note)
- 3-4 tablespoons lemon juice
- salt to season
* 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.
Pre-heat 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, crushed garlic into a bowl. Whisk adding water 1 tablespoon at a time (the consistency of this is similar to thickened cream before whipping). Season with salt.
In a small frying pan, fry 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.
Why you will make this for your friends:
Ready in no time
Sahtan – Enjoy In Good Health