Japanese Eggplant With Tahini Crema Recipe

By ltrodrigu

This is a simple tahini dressing that we use on roasted eggplant,” said chef Alex Stupak. “Tahini has nothing to do with Mexican cooking, but sesame very much does, and we love the way the toasty, peanut butter-like flavor enriches the eggplant. This dressing would also do well on root vegetables, lettuces and just about anything else from the vegetable kingdom.”

Ingredients

• For the Eggplant:
• 1 pound Japanese eggplants (about 3) cut in half lengthwise and cut on the bias into 1-inch pieces
• Dash of salt
• Pinch of sugar
• 1 tablespoon olive oil
• Cilantro leaves, for garnish
• Pine nuts, for garnish
• Chipotle powder, for garnish
• For the Tahini Crema:
• 1/2 cup Mexican crema or sour cream
• 1/4 cup fresh lime juice
• 1/4 cup water
• 1/4 cup tahini
• 1 canned chipotle chili, finely chopped

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Season eggplants with salt, sugar and oil, tossing to coat. Spread eggplant out on a baking sheet in a single layer and bake until fork-tender, 20 minutes.

Meanwhile, make tahini crema:
In a bowl, whisk together all ingredients until combined. Set aside.

Serve eggplant warm, drizzled with crema. Garnish with cilantro, pine nuts and chipotle powder.