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Roast Eggplant with Tahini-Yogurt

- Serves 2

Even though I grew up hating both tahini and eggplant, I am surprisingly completely in love with them now. Tahini is by far one of my most favorite salad dressings and I could eat it by the spoonful. And as far as eggplant goes, it works like magic taking on flavors from anything and everything just like a sponge. My recipe for roast eggplant with tahini-yogurt is this deliciously hearty and wholesome dish, eaten on its own or with a side of warm Arabic pita. It's extremely easy to make and ready within an hour - what else can you ask for! Happy cooking!

Image by Luisa Brimble
Ingredients for Roast Eggplant with Tahini-Yogurt

  • 2 large eggplants, halved lengthwise 

  • Papa’s grove EVOO, for drizzling 

  • Sea-salt and pepper, to taste 

  • 2 tablespoons toasted pine-nuts, for garnish

  • 2-3  tablespoons pomegranate pearls, for garnish 

  • 2 teaspoons Dukkah, for garnish

  • 2 tablespoons crispy fried onions, for garnish

  • A few sprigs Italian parsley, for garnish


For tahini-yogurt dressing:

  • 1/2 teaspoon coarse sea-salt, divided

  • 1 clove garlic chopped

  • 1/2 cup greek yogurt 

  • 2-3 tablespoons good quality tahini

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon ground cumin

Recipes

1. Preheat your oven to 200°C. Place eggplant on a baking tray skin side down. Sprinkle with salt and pepper. Drizzle EVOO and brush all over. Roast for about 40 minutes until golden brown and soft, flipping eggplant after about 20 minutes half way through the baking process. Remove tray and set aside to cool. Please note that the thicker the eggplant the longer it might take to soften.
2. To make dressing, sprinkle 1/4 teaspoon salt over garlic and chop and mash with the side of a chef’s knife to form a paste. Scrape the garlic paste into a large bowl. Whisk in yogurt, tahini, olive oil, lemon juice, cumin seeds and the remaining 1/4 teaspoon salt. Refrigerate.
​3. To serve, place eggplant in a large platter, top with chilled dressing. Garnish with pomegranate pearls, dukkah, toasted pinenuts, fried onions, and parsley leaves. Serve with Arabic pita to lap up the delicious dressing.

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