Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 1/4 cup water
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Chopped parsley for garnish
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants into 1/2 inch thick rounds and place them on a baking sheet.
3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
4. Roast the eggplant in the oven for 20-25 minutes, or until they are tender and golden brown.
5. While the eggplant is roasting, prepare the tahini sauce. In a blender or food processor, combine tahini, water, garlic, lemon juice, cumin, and paprika. Blend until smooth and creamy.
6. Once the eggplant is done, transfer them to a serving platter.
7. Drizzle the tahini sauce over the eggplant slices and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 190
Fat: 16g
Carbohydrates: 11g
Protein: 4g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- You can use any other type of oil instead of olive oil.
- If you don't have tahini, you can use almond butter or peanut butter instead.
- You can use lime juice instead of lemon juice.
- You can use any other spice instead of cumin and paprika.
Variations:
- You can add roasted cherry tomatoes or bell peppers to the eggplant.
- You can sprinkle some feta cheese or chopped nuts on top of the tahini sauce.
- You can add some chopped fresh mint or cilantro to the tahini sauce.
Tips and tricks:
- Make sure to brush both sides of the eggplant slices with olive oil to prevent them from sticking to the baking sheet.
- You can sprinkle some salt on the eggplant slices before roasting them to draw out any excess moisture.
- To make the tahini sauce thinner, add more water. To make it thicker, add less water.
Storage instructions:
You can store the roasted eggplant and tahini sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted eggplant, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through. To reheat the tahini sauce, microwave it for 30 seconds or until warm.
Presentation ideas:
Arrange the roasted eggplant slices on a platter and drizzle the tahini sauce over them. Garnish with chopped parsley and serve.
Garnishes:
Chopped parsley, feta cheese, chopped nuts, fresh mint, or cilantro.
Pairings:
This dish goes well with pita bread, hummus, or a Greek salad.
Suggested side dishes:
Tabbouleh salad, roasted vegetables, or grilled chicken.
Troubleshooting advice:
- If the eggplant slices are too thin, they may become mushy when roasted. Cut them into thicker slices.
- If the tahini sauce is too thick, add more water. If it's too thin, add more tahini.
Food safety advice:
Make sure to wash the eggplants thoroughly before cutting them. Store the leftovers in the refrigerator and consume within 3 days.
Food history:
Eggplant is a staple ingredient in Middle Eastern and Mediterranean cuisine. Tahini sauce is also a popular condiment in these regions.
Flavor profiles:
The roasted eggplant has a smoky and slightly sweet flavor, while the tahini sauce is nutty and tangy with a hint of garlic and spices.
Serving suggestions:
Serve this dish as an appetizer or a side dish. It's perfect for a vegetarian or vegan meal.
Related Categories
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Region: Middle Eastern
Taste: Savory, Tangy, Nutty, Creamy, Aromatic, smoky, nutty, savory, tangy