Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 2 cloves garlic, minced
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled Tzfatit cheese
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and brush with olive oil. Season with salt and black pepper.
3. Roast the eggplant in the preheated oven for 20-25 minutes, until tender and golden brown.
4. In a blender or food processor, combine the tahini, lemon juice, water, garlic, cumin, paprika, salt, and black pepper. Blend until smooth and creamy.
5. To assemble, arrange the roasted eggplant slices on a serving platter. Drizzle the tahini sauce over the eggplant.
6. Sprinkle the chopped parsley and crumbled Tzfatit cheese over the top of the eggplant and tahini sauce.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 295
- Fat: 26g
- Carbohydrates: 12g
- Protein: 7g
- Fiber: 4g
- Sugar: 3g
Substitutions for ingredients:
- Instead of Tzfatit cheese, you can use feta cheese or goat cheese.
- If you don't have tahini, you can use almond butter or peanut butter instead.
Variations:
- Add roasted cherry tomatoes or red peppers to the dish for extra flavor and color.
- Use different herbs, such as basil or mint, instead of parsley.
- Add a drizzle of honey or maple syrup to the tahini sauce for a touch of sweetness.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so that they cook evenly.
- If you don't have a blender or food processor, you can whisk the tahini sauce ingredients together in a bowl until smooth.
- To make this dish vegan, use a vegan cheese substitute instead of Tzfatit cheese.
Storage instructions:
- Store any leftover eggplant and tahini sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant, place it on a baking sheet and heat in a 350°F oven for 10-15 minutes, until warmed through.
- To reheat the tahini sauce, microwave it in a microwave-safe bowl for 30 seconds to 1 minute, stirring occasionally, until warmed through.
Presentation ideas:
- Arrange the eggplant slices in a circular pattern on a large platter, with the tahini sauce drizzled over the top and the parsley and cheese sprinkled on top.
- Garnish the dish with a sprinkle of smoked paprika or za'atar seasoning for extra flavor and color.
Garnishes:
- Chopped fresh parsley
- Crumbled Tzfatit cheese
- Smoked paprika
- Za'atar seasoning
Pairings:
- Serve this dish with warm pita bread or naan for dipping in the tahini sauce.
- Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Hummus and pita bread
- Israeli salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the tahini sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
- If the eggplant is not cooked through after 25 minutes, you can continue roasting it for an additional 5-10 minutes, until tender.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and roasting it.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Tzfatit cheese is a type of Israeli cheese that originated in the city of Safed (Tzfat in Hebrew) in northern Israel. It is a soft, creamy cheese with a tangy flavor that pairs well with roasted vegetables and tahini sauce.
Flavor profiles:
- This dish has a rich and creamy flavor from the tahini sauce, with a smoky and slightly sweet flavor from the roasted eggplant. The Tzfatit cheese adds a tangy and salty flavor, while the parsley adds a fresh and herbaceous note.
Serving suggestions:
- Serve this dish as an appetizer or side dish at a Middle Eastern-themed dinner party.
- Pair with a glass of crisp white wine or a cold beer for a refreshing drink.
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Region: Israeli