Roasted Eggplant with Tahini Sauce

This simple yet flavorful dish features roasted eggplant cubes topped with a creamy tahini sauce. The eggplant is roasted until tender and slightly caramelized, while the tahini sauce provides a tangy and nutty contrast. This versatile dish can be served as a side dish, appetizer, or even a light main course.

Roasted eggplant with tahini sauce is a classic Middle Eastern dish that has been enjoyed for centuries. The origins of this dish are unclear, but it is thought to have originated in either Egypt or Syria. The eggplant is a versatile vegetable that can be cooked in many different ways, but roasting brings out its natural sweetness and smokiness. The tahini sauce is made from ground sesame seeds and is a staple ingredient in many Middle Eastern cuisines. It is creamy, nutty, and slightly tangy, and pairs perfectly with the roasted eggplant.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 large eggplant
• 1 tablespoon olive oil
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplant into 1-inch cubes.
3. Toss the eggplant with olive oil, salt, and pepper.
4. Spread the eggplant on a baking sheet and roast for 20-25 minutes, or until tender.
5. While the eggplant is roasting, make the tahini sauce.
6. In a small bowl, whisk together the tahini, lemon juice, garlic, and water.
7. Season with salt and pepper to taste.
8. Serve the roasted eggplant topped with the tahini sauce.

Why It Works

• Roasting the eggplant until tender concentrates its flavor and brings out its natural sweetness.
• The tahini sauce provides a creamy and tangy contrast to the roasted eggplant.
• The combination of roasted eggplant and tahini sauce is a classic Middle Eastern flavor combination that is both delicious and satisfying.