Wednesday, February 19, 2014

Roasted Eggplant with Tahini Sauce

Delicious and easy eggplant recipe, with a delicious sauce involving ingredients you probably already have on hand! It's amazing how thick the tahini makes the sauce, I had to add more water to mine for consistency sake. I packed leftovers for lunch today with sauce on it. Eggplant lost its nice dry baked texture, and the sauce soaked into the eggplant slices but still delicious : )

Also: Google? HOW do you not have tahini in your dictionary? Seriously? How many food blog do you host??

Roasted Eggplant with Tahini Sauce
from LaaLoosh
1 serving (or 2 as a side)

1 medium eggplant, sliced 1/2" thick
1 Tbs tahini
1 Tbs water
1 clove garlic, minced
2 pinches smoked paprika
1 Tbs lemon juice
salt and pepper
olive oil, to brush
parsley, to garnish

1. Pre-heat oven to 400F and line a baking sheet with a silicon mat.
2. Place eggplant slices evenly on baking sheet and brush with oil. Sprinkle with salt and pepper.  Bake for 20-30 mins, flipping half way through.
3. Meanwhile, whisk together tahini, water, garlic, paprika. Add more water if needed for consistency.
4. Plate eggplant, drizzle tahini sauce over, and garnish with parsley.

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