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Roasted Eggplant With Tahini Sauce & Herb Salad

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 lemon, plus 3 tablespoons lemon juice
  • 2 large eggplants, halved lengthwise
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 clove garlic, peeled
  • 1 teaspoon kosher salt, plus extra to season
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/2 long red chili, cored, seeded and julienned
  • Olive oil, for drizzling

Details

Adapted from online.wsj.com

Preparation

Step 1

Use a knife to remove peel and pith from lemon. Cut segments free from membrane and set aside.

Place eggplant halves, cut-sides down, in a large nonstick skillet. Cover skillet with aluminum foil and set a second large pan on top so that it presses down on eggplant. Set stacked pans over medium heat and roast until eggplant is completely tender, about 25 minutes.

Meanwhile, make tahini sauce:
Place tahini, water, 2 tablespoons lemon juice, garlic and a pinch of salt into a food processor. Purée until smooth. Adjust seasonings to taste. Set sauce aside.

Make herb salad:
Toss cilantro, parsley, mint, chili, lemon segments and 1 tablespoon lemon juice together in a large bowl. Season with salt.

Divide cooked eggplant, skin-side down, among 4 plates. Drizzle with olive oil and season with salt, then slather with tahini sauce and top with herb salad.

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