Roasted Eggplant with Tahini Sauce
I have no apologies about thinking I could change him. I know counselors or marriage books insist that if you think you can change your partner, you’re in for a rude awakening. I don’t have a problem being changed, if I’m wrong (of course), so I figure it’d be okay to apply that reasoning to my husband.
He said he hated eggplant from the get go. At first I’d just eat it in front of him and try to make him jealous. That might work with say, a cookie or some cake, but it wasn’t working with this homely vegetable.
Then I tried sneaking it into some baked pasta dishes. He artfully left the eggplant on his plate. I admit by now, 6 years later, I just make the eggplant for myself, don’t even bother offering it, and move on with dinner.
This was both really simple and really good. Tahini is one of those ingredients that screams ‘Mediterranean’ to me. It is a flavor I don’t often have so I love it when I run across a recipe that uses it. Simple roast eggplant halves and then drizzle with sauce. It tastes like you spent more than 5 minutes worth of effort.
My dad gave me the eggplant from his garden but you could get it at the grocery store. Wouldn’t be nice to have some free money to go grocery shopping with? The fine people are Food on the Table are giving away a $25 grocery gift card to the chain grocery store of your choice! This website allows you to select your food preferences according to tastes or dietary needs, makes a menu plan, and builds a grocery list for you. Please show them some love and check out their site before entering the giveaway.
To enter the giveaway, please leave a comment stating whether you’d rather order an appetizer or a dessert in a restaurant. Or about anything.
Continental US residents only, please. Giveaway runs from July 31, 2012 through August 3rd, 2012 at midnight EST. A random number generator will choose the winner
Roasted Eggplant with Tahini (adapted from Gail Simmons)
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons well-stirred tahini
1 tablespoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
- Preheat oven to 400 degrees.
- Spray cooking sheet with nonstick spray and lay eggplant halves, cut side up, on it. Brush with olive oil. Sprinkle with salt and pepper. Bake 30-40 minutes or until soft.
- Meanwhile, whisk together tahini dressing. Pour over eggplant once fully cooked. Garnish with parsley, if desired.