Week 1 of working through my Smitten Kitchen Cookbook continued.
Challenge #3: Roasted Eggplant with Tahini Sauce. I find eggplant challenging to make but this recipe makes it seem so easy. This recipe is surprisingly tasty and should be rated one of the best recipes in the Smitten Kitchen cookbook. This recipe has recently become one of my favorite dishes. The key to this recipe is to roast the eggplants until perfectly soft. This is a great dinner meal to make during the week. It is pretty quick and does not require many ingredients. Most of the ingredients come from the pantry or are staples in the refrigerator. The tahini yogurt sauce really elevates the flavor of the eggplant.
Roasted Eggplant with Tahini Sauce
Serving size: 4-6
Total Time: 45 minutes Source: Recipe adapted from Smitten Kitchen Cookbook.
Chickpea toppings:
1 15-oz can chickpeas
2 tablespoons olive oil
kosher salt to taste
freshly ground black pepper
1/2 teaspoons cumin
Eggplants:
4-5 small eggplants, stems removed and halved lengthwise
2 - 3 tbsp olive oil
Tahini Sauce:
1/3 cup tahini paste
2/3 cup greek yogurt
3 tbsp lemon juice
2 garlic cloves, minced
1/2 tsp salt
1/3 cup water
parsley for garnish (optional)
Step 1: Preheat oven to 425 degrees. Toss the chickpeas with 2 tablespoons of olive oil, 1/4 tsp salt, pepper, and cumin. Spread them in a single layer on a baking sheet. Bake for 30 minutes or until crispy.
Step 2: On a separate baking sheet, brush another tablespoon of olive oil. Place eggplants cut side up, on the baking sheet. Brush the cut sides with a tiny amount of more oil and sprinkle with salt and pepper. Roast for 30-40 minutes, flipping eggplants halfway through. Test to make sure eggplant is tender all the way through with a fork.
Step 3: Whisk together all sauce ingredients in a small bowl. Add water, one tablespoon at a time, until sauce is smooth, with a thick but pourable consistency.
Step 4: To serve, arrange eggplants, cut side up, on a large platter. Dollop each piece generously with sauce. Sprinkle with crisped chickpeas and parsley. You can also add sauteed onions on the side.
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