Roasted Eggplant Lemon Herb Tahini (Printable)

Caramelized eggplant with creamy lemon herb tahini sauce, fresh herbs and optional garnishes

# List of ingredients:

→ Eggplant

01 - 2 large eggplants, halved lengthwise
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Lemon Herb Tahini Sauce

05 - 1/3 cup tahini (sesame paste)
06 - 1/3 cup water, plus more as needed
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 clove garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 tablespoon fresh dill, finely chopped
11 - 1 tablespoon fresh mint, finely chopped
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground cumin

→ Garnish

14 - 2 tablespoons pomegranate seeds (optional)
15 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
16 - Extra chopped fresh herbs

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Score the cut sides of the eggplant halves in a diamond pattern. Brush generously with olive oil and season with salt and pepper.
03 - Place eggplants cut side up on the prepared baking sheet. Roast for 35-40 minutes, or until golden brown and very tender.
04 - In a bowl, whisk together tahini, water, lemon juice, garlic, parsley, dill, mint, salt, and cumin until smooth and creamy. Adjust water as needed for a pourable consistency.
05 - Remove eggplants from the oven and let cool slightly. Drizzle generously with the lemon herb tahini sauce. Garnish with pomegranate seeds, toasted nuts, and extra herbs as desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini sauce creates this incredibly creamy contrast against the smoky roasted eggplant that people literally lick their plates for
  • Its one of those dishes that looks fancy but comes together with almost zero active cooking time
02 -
  • The sauce will look thick and curdled at first but keep whisking and it will suddenly turn creamy and smooth
  • Dont skip the scoring step because it helps the olive oil penetrate deeper and creates more surface area for caramelization
03 -
  • Let the roasted eggplant rest for 5 minutes before saucing so it can finish cooking internally
  • The sauce thickens as it sits so thin it with a little water right before serving

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