Roasted Eggplant with Tahini

Rivka Golombeck Rivka Golombeck
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1h 20m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Low Carb No Refined Sugar Parve

Contains: Sesame

Directions

Roast the Eggplant

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cube eggplant and spread eggplant in a single layer on a cookie sheet lined with Gefen Parchment Paper.

  3. Optional: Sprinkle with vegetable broth or water and seasonings.

  4. Bake at 375 degrees Fahrenheit till soft on the inside and getting a little crispy on the outside, approximately 45 minutes, depending on the oven.

  5. Drizzle some Tahini dressing on top (recipe follows) or toss cubes into a salad or entrée.

Prepare the Tahini Dressing

  1. Put the first four ingredients in the food processor and add water slowly to desired consistency. You can add more water as needed. (It will thicken over time.)

  2. Adjust seasonings to taste.

  3. Great as a dressing or to drizzle over roasted eggplant or other vegs.

Credits

Notes:

 

- Tahini is very thick and needs to be stirred very well in its original container to evenly mix in all the natural oil that has separated. 

 

- Since this recipe has no preservatives like the store-bought kind, use within a few days or freeze

Variations:

For food processor free, use garlic press or one to two frozen garlic cubes and just mix in a jar. Easier if you halve the recipe.

Description:

Photography by A. Rosenger

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1 Comment

Esther Adler •

Hello,
Can you please tell me if apple cider vinegar can be substituted for the lemon juice in this recipe. If not apple cider vinegar, would there be another substitute I could use instead of the lemon juice?
Thank you

Raquel Malul Kosher.com Team •
Reply to Esther Adler

Hi! I've tried adding vinegar to tahini instead of lemons and did not love the way it came out. There is a certain acidity that the lemons give that I found hard to replicate.