A perfect standalone dish or side dish for steak or lamb. Don’t skip the salting step. It brings extra moisture out of the eggplants. The flesh is creamy, not watery, and not at all like a sponge.
The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt.
If you love baked eggplant and tahini like I do, try this Baba Ganoush Salad recipe.
Baked Eggplant with Tahini
|PREP TIME||COOK TIME||MAKES|
|30 minutes||50-55 minutes||2 servings|
INGREDIENTS (serves 2)
- 2 eggplants
- 90 g (6 tbsp) tahini
- 1 clove garlic
- 2 pinches of ground coriander
- 1½ tbsp lemon juice
- 2 tbsp olive oil
- ½ chili pepper
- 1 cup cilantro
- 2 pinches of ground paprika
- ½ sweet red onion
- Cut the eggplants lengthwise into halves. With a sharp thin knife, make cuts in the flesh. Don’t cut through the skin.
- Slightly open the cuts and add salt. Leave it for 20-30 minutes. This will draw out the excess moisture and the eggplant won’t be mushy. This will draw out the excess moisture and the eggplant will be creamy and won’t be like a sponge.
- Preheat the oven to 220°C / 485°F
- Turn each eggplant half upside down and squeeze lightly over the sink. Blot with paper towels. Drizzle olive oil on the cut side.
- Line a baking tray with parchment paper. Place the eggplant halves cut side down and bake for 30-40 minutes until soft.
- In the meantime, prepare the tahini. Mix together the tahini, pressed garlic, 1 tbsp lemon juice, and a pinch of salt. Gradually add cold water. I added 60 ml of water (4 tbsp). It all depends on the concentration of the tahini. Stir until it is the consistency of sour cream.
- Take the eggplants out of the oven. Cool slightly for 10-15 minutes. Drizzle with lemon juice (use ⅙ part of a lemon or ½ tbsp lemon juice) and olive oil (1 tbsp).
- Pour 2-3 tbsp of the tahini onto a plate. Place the two eggplant halves, sprinkle with paprika. Lay out the onions, chili rings, and cilantro leaves.
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