Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts

By LEP04

Ingredients

• 2 medium Japanese eggplants, sliced crosswise 1/2" thick
• 3 tbsp. olive oil
• 1/2 tsp. paprika
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. goat cheese, softened
• 1/4 cup tahini
• 1 1/2 tbsp. fresh lemon juice
• 1 tbsp. honey
• 2 tbsp. pine nuts, toasted, for garnish
• 2 tsp. finely chopped oregano, for garnish

Details

Servings 1
Adapted from saveur.com

Preparation

Step 1

MAKES ABOUT 2 DOZEN

1. Heat oven to 425°. Place eggplant in a single layer on a parchment paper-lined baking sheet. Combine oil and paprika in a bowl, brush about 2 tbsp. over eggplant, and sprinkle with salt and pepper. Bake, turning once, until golden, about 20 minutes; set aside.

2. Combine cheese, tahini, juice, honey, salt, pepper, and ¼ cup water in a bowl. Top each round with 1-2 tsp. cheese mixture and drizzle with remaining oil. Garnish with toasted pine nuts and oregano.