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!