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Roasted Whole Eggplant in Tahini

Vered Guttman

Roasted eggplant in tahini sauce

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A classic combination that works every time.

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Roasted Whole Eggplant in Tahini

Recipe by Vered GuttmanCourse: Sides, AppetizersCuisine: Palestinian, IsraeliDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

INGREDIENTS

  • 4 Italian eggplants

  • 4 tablespoons Lemon for juice

  • 4 tablespoons tahini

  • 4 tablespoons olive oil

  • 2 garlic cloves – minced

  • Kosher salt to taste

  • Chili pepper – chopped (to taste, optional)

  • Pinch sumac (optional)

DIRECTIONS

  • Prick the eggplant a couple of times with a fork. Roast the eggplant either in a 450 degrees oven for half an hour, or until it is soft and show no resistance when you press it with your finger. Flip the eggplant after 15 minutes.
  • Alternatively, you can roast eggplant over open fire (on a BBQ grill and even on a gas burner on your stove), rotating it every few minutes, until completely tender.
  • Transfer to a colander to cool down.
  • Slice open each eggplant and arrange on a plate.
  • Sprinkle a little salt on each eggplant, then drizzle with lemon juice, tahini and olive oil. Sprinkle with garlic, chili pepper and sumac. Serve warm.
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