Fancy Roasted Eggplant
Prep. Time
10 minutes
Cook Time
50 minutes
Servings
2-4 plates
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free, dairy-free, egg-free
Grilled eggplant is such a versatile and flavorful dish, and this recipe takes it to the next level with a rich, creamy tahini sauce. The smokiness of the eggplant paired with the earthy, nutty tahini creates a perfect harmony of flavors. It's surprisingly simple to make, yet the result is impressive! You can even elevate the dish by adding pomegranate arils for a burst of sweetness and color. Serve it with a refreshing chopped salad and some warm bread, and you’ve got a delicious, satisfying meal.
Ingredients
1 firm eggplant
2 tbsps raw tahini (sesame butter)
1/2 lemon, freshly squeezed
1 garlic clove, finely minced
2 tbsps plain plant-based yogurt (for a soy-free recipe, use vegan yogurt that is labeled as free of this allergen)
Filtered or pre-boiled (chilled) water, if and as needed
1-2 tsps salt
Optional: a handful of pomegranate arils
Instructions
Wrap the eggplant in aluminum foil and grill it for 20-30 minutes. Flip it to the other side, and grill it for 20-30 more minutes. The eggplant should be fully cooked and tender.
While the eggplant is roasting - in a mixing bowl, mix all the ingredients, except for the pomegranate arils, until smooth and consistent.
Depends on the raw tahini brand, you may need to add water to get a thinner consistency. You're looking to get a a consistency similar to that of an evenly mixed peanut butter (not runny, but very easy to spoon). If after all ingredients were mixed, and the consistency isn't ideal, add (filtered/cooled pre-boiled) water with caution, so it doesn't turn too thin.
Prepare a large bowl with icy water.
When the eggplant is done, unwrap it and place it in the bowl.
The eggplant's skin will come off easily that way.
Place the fleshed eggplant on a flat serving dish, and generously drizzle tahini mix on top.
Sprinkle the pomegranate arils on top of the tahini.
Pairs well with a thinly-chopped salad with a lemon-olive oil dressing, and a warm bread of your preference.
Notes
For a soy-free option, use a soy-free yogurt, or replace the yogurt with water.
Best served at brunch or light dinner.
With allergies in mind, note that tahini is made from sesame.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.