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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!