Roasted Eggplant with Tahini

appetizer

Roasted Eggplant with Tahini
 
Dan B avatar
Dan BPublished on 9 days ago

Quick and easy, simple ingredients, served hot or cold

viewed by 302

What you will need

1 eggplant

2 tbsp olive oil

1 tbsp red wine vinegar

1 clove garlic, minced

1/2 tsp dried thyme

2 sprigs rosemary

2 sprigs parsley

2 tbsp tahini sauce

salt and pepper to taste

How to cook

1

Preheat

Preheat oven to 405°F (205°C)

2

Cut

Cut eggplant to bite size pieces.

3

Sweat

Place in a colander and sprinkle salt, let sit 20-30 minutes to sweat off bitterness.

4

Mix

Mix olive oil, vinegar, thyme, garlic, salt and pepper.

5

Coat

Pour over cubes and mix to coat.

6

Arrange

Arrange cubes evenly in one layer in a baking tray lined with parchment paper, or a Pyrex dish.

7

Place rosemary on top.

Place rosemary on top.

8

Roast for 25-30 minutes until fork-tender.

Roast for 25-30 minutes until fork-tender.

9

Chill

If serving cold, let cool completely in tightly covered container in the refrigerator.

10

Mix in parsley and season with salt and pepper to taste.

Mix in parsley and season with salt and pepper to taste.

11

Serve with homemade tahini sauce.

Serve with homemade tahini sauce.

12

Garnish

Garnish with fresh parsley or mint.

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