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ROASTED EGGPLANT WITH TAHINI SAUCE

ktinakelleher
This is so easy and since it is even better when the eggplant has had some time to marinate and absorb the sauce, a great dish to make ahead. The tahini sauce is packed with flavor that enhances the otherwise bland eggplant and stands up to stronger tasting meats, such as lamb, but works just as well with grilled or roasted chicken. Pair it with Mediterranean Quinoa Salad for a delicious vegetarian mean (or vegan if you skip the feta in the salad),
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Course Appetizer, Side Dish, Vegetable
Cuisine Mediterranean, Middle Eastern
Servings 6 to 8, as a side dish, or more as part of a Mezze Platter

Equipment

  • Chef's Knife
  • Cutting Board
  • Sheet Pan (rimmed baking sheet)
  • Colander
  • Medium Bowl
  • Whisk
  • Grill or Grill Pan
  • Mini-Prep Food Processor (Optional)

Ingredients
  

EGGPLANT

  • 2 Large Eggplants (or 3 medium)
  • 1/4 Cup Olive Oil (Extra Virgin)
  • 1 tsp Kosher Salt

TAHINI SAUCE

  • 1 Clove Garlic, grated on microplane (1 clove)
  • 1 Fresno Chili, stemmed, seeded & finely minced
  • 2 TBSP Tahini Paste
  • 1/2 Cup Lemon Juice (freshly squeezed)
  • 1 tsp Red Wine Vinegar
  • 1/2 Cup Olive Oil (Extra Virgin)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 Cup Flat Parsley, finely chopped (1 medium bunch)
  • 1/4 Cup Mint (fresh), finely chopped (1 small bunch)
  • 1 TBSP Fresh Oregano, finely minced (*Optional)

Instructions
 

PREPARE THE EGGPLANT

  • Preheat oven to 400*
  • Trim the ends and then cut eggplant in half crosswise (you should have a fatter piece from the bottom and a thinner piece from the top.
  • Cut the thinner top half lengthwise into 6 triangle pieces, and cut the fatter half into 8 pieces. The pieces should be relatively uniform.
  • Place the eggplant wedges in a colander and sprinkle with salt. Let the pieces sit for a few minutes (place in the sink or on a rimmed baking sheet to collect and liquid that may drain).
  • Prepare your grill or heat a grill pan over medium high heat.
  • Place the eggplant wedges on a large sheet pan and brush with olive oil unti well coated.
  • Please the eggplant wedges (flesh side) on the grill (or grill pan) and cook just until grill marks form. Flip and repeat on the other side. Remove and place on the sheet pan, skin side down.
  • Place the eggplant in the oven and cook for 10-12 minutes until it is just softened. Remove and allow to cool.

PREPARE THE TAHINI SAUCE

  • Add the garlic, fresno chili, tahini, lemon juice and red wine vinegar in a medium bowl and whisk to blend.
  • Drizzle in the olive oil and whisk until well blended.
  • Add the parsley, mint and oregano (if using) and whisk until well blended.
  • Season with salt & pepper
  • Pour the sauce over the eggplant and allow to marinate for at least 1/2 hour. Arrange on a platter and sprinkle with parsley to garnish.

Notes

KTINA'S TIPS
  • FOOD PROCESSOR VERSION - using a small food processor (I have a Cuisinart mini-prep), you can can skip the grating, mincing & chopping,  Simply place the garlic & fresno chili in the bowl, pulse to mince, then add the remaining ingredients and pulse until well blended.  This will create a bit thicker sauce, as the processor will emulify the sauce a bit more.
  • I particularly like to serve this when I make lamb (chops or kabobs) along with Tabbouli or Mediterranean Quinoa Salad.  It is also delicious with Roast Chicken with Lemon & Rosemary, Chicken with Lemon & Olives, or simply grilled chicken. 
  • This also makes a wonderful appetizer as part of a mezze platter.  Hummus, Tabbouli, Olives and Dolmas (grape leaves, often available at the olive/antipasto bar at your grocery store).  I put it out with small plates and pita bread, or homemade Olive bread and allow guests to help themselves.  
  • This is delicious cold the next day (if you have any left over). 
Keyword Eggplant, Mediterranean, Middle Eastern, Tahini