This roasted eggplant with tahini recipe is a dish full of smoky nuances and Mediterranean aromas.
The eggplant is roasted until tender and with an intense flavor, then mixed with tahini, lemon, garlic, and parsley, creating a creamy and flavorful spread.
It is served with cherry tomatoes and a drizzle of olive oil for a balanced and nutritious bite, ideal for sharing or enjoying as a healthy appetizer.
Roasted Eggplant with Tahini
Ingredients
300 grams of Eggplant
25 grams of Tahini
Lemon juice
1 Garlic clove
Parsley
Cherry tomatoes
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The eggplant should be roasted in the oven or on a grill until completely tender and with a toasted color.
Step 2 : After roasting, it’s important to let it drain for at least 30 minutes to remove excess water; if desired, it can also be gently squeezed to reduce moisture.
Step 3 : Once drained, place the roasted eggplant in a blender along with tahini, lemon juice, garlic, salt, chopped parsley, and black pepper.
Step 4 : Process the mixture until you obtain a smooth, creamy paste.
Step 5 : It’s recommended to taste and adjust the flavor, adding more lemon, salt, or pepper according to your preferences.
Step 6 : Finally, serve the spread on a plate and garnish with halved cherry tomatoes, a drizzle of olive oil, and, if desired, add pomegranate seeds or cucumber slices for freshness and decorative touch.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
