Ingredients
For the roasted mini-aubergine:
- 300 g Japanese eggplants, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sumac
- sea salt
For the tahini sauce:
- 2 tablespoons tahini (well-stirred)
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon ground cumin
- 2 tablespoons cup cold water, or as needed
- sea salt and freshly ground black pepper, to taste
To garnish:
- handful pomegranate seeds
- 1 1/2 tablespoons pinenuts, toasted
- handful flat-leaf parsley, chopped
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Place the eggplant halves on the baking sheet. Using a knife, cut a crisscross pattern in the flesh, being careful not to pierce the skin.
- In a small mixing bowl, combine the olive oil and sumac. Brush both sides of eggplant slices with the oil mixture, place cut-side up and season each piece with a sprinkle of salt. OR...Alternatively brush the eggplant with olive oil, place cut side up on the baking sheet and sprinkle with sumac and a little salt.
- Roast eggplant in the pre-heated oven, until very tender, about 20 minutes. Remove from oven and arrange a rack in upper third of oven and heat to broil. Broil the eggplant until golden and lightly charred in a couple places, 2-3 minutes, depending on the strength of your broiler (keep an eye the them!).
- Meanwhile, as the eggplant is roasting in the oven, prepare the tahini yogurt sauce and toast the pine nuts in a dry skillet over medium heat until fragrant. In a small bowl, add the tahini, lemon juice, garlic and cumin and stir to combine. Add water as needed to create a smooth sauce. Season to taste with salt and pepper. Set aside.
- Transfer the eggplant to a serving plate, drizzle with the tahini sauce and scatter the pomegranate seeds, pine nuts and parsley leaves over top.
- Enjoy warm or at room temperature!
Nutrition
Notes
- Sumac can be found in Turkish and Middle Eastern shops, or in large supermarkets. Alternatively it can be ordered online.
- Japanese eggplants are found in larger supermarkets, alternatively Italian perlina eggplants can be used. And naturally, feel free to try this recipe with regular eggplant as well! Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned.