Roasted Eggplant with Tahini Dressing

By cook_kjacook_kja

Ingredients

• Eggplant:
• 2 medium eggplants (about 1 1/4 Lbs total), trimmed and halved lengthwise
• coarse sea salt
• freshly ground pepper
• 2 Tbs extra-virgin olive oil
• 2 Tbs finely chopped flat-leaf parsley
• Dressing:
• 3 Tbs well-stirred tahini
• 2 Tbs + 1 Tsp fresh lemon juice
• 2 Tbs hot water
• 1/2 Tsp fine sea salt
• 1/8 Tsp minced garlic
• 1/8 Tsp ground cumin

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

For Eggplant:
Heat oven to 425F with rack in middle. Line a baking sheet with parchment paper.

Put eggplant pieces on prepared baking sheet, flesh-side-up. With the tip of a sharp chef's knife, score flesh, about 3/4" deep. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once half way through, until eggplant flesh is soft and collapsed and edges are deep golden, about 35-40 minutes.

For Dressing:
While eggplant is roasting, in a bowl whisk together all dressing ingredients.

Remove eggplant from oven and sprinkle with salt. Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.