I love eggplant, but alas my husband does not. I have – for years – been trying to convince his taste buds to come around. I’ve tried many recipes in hopes that he’d find one that he liked so I could enjoy eggplant for dinner more often.
So far there have only been two winners – this roasted eggplant with tahini yoghurt dressing is one of them.
This is a pretty common use of eggplant that brings out its best earthy and taste bud tingling qualities.
In the summer I’ll grill thin slices of eggplant on the BBQ, and the rest of the year I simply roast in the oven (directions below).
The dressing adds a richness that rounds out the dish. Served along with rice (here I used brown rice cooked in vegetable stock) and a salad (personally, I think my Carrot and Chickpea Salad with Dates and Feta makes a great pairing!) it makes a satisfying dinner any time of the year!
1 LARGE EGGPLANT – sliced into 1/4 inch rounds
1 CUP PLAIN YOGHURT
1/4 CUP TAHINI
1 CLOVE GARLIC – minced
JUICE OF 1 LEMON
CHOPPED CILANTRO FOR GARNISH (OPTIONAL)
Pre-heat oven to 375⁰.
Slice eggplant and place rounds on a kitchen towel and sprinkle with salt (to draw out excess moisture). Wait 5 minutes then pat dry and repeat on the other side.
Place eggplant rounds on a baking sheet and drizzle with oil on both sides (don’t be stingy – eggplant will absorb a good amount of oil and this is key to a delicious result!)
Bake for 10 minutes then flip and bake for another 10 min until soft and browning.
While the eggplant is in the oven, mix the yoghurt, tahini, lemon juice and minced garlic to a bowl. Mix well and season to taste.
Serve eggplant slices over a bed of rice topped with the dressing and sprinkled with a few sprigs of cilantro.
Prep Time: 10 min
Cook Time: 20 min