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.
Step 1.
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.
Step 2.
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.
Step 3.
In a small frying pan, fry the pine nuts with 1 tablespoon of olive oil until golden. Set aside.
Step 4.
Drizzle tahini over baked eggplants. Sprinkle pine nuts all over. Garnish with parsley and pomegranates if available.
Leftover kafta? Turn it into these easy mini kafta pies! Buttery pastry, a rich lamb filling, and mashed potato topping make them irresistible.
Golden, crispy ashta filo parcels filled with luscious cream! These addictive treats can be enjoyed warm or cold—perfect for any occasion.
