Ottolenghi-Inspired Eggplant with Tahini is a visually striking and flavor-packed Mediterranean dish featuring roasted or baked eggplant as the centerpiece.
Herb Butter (for chicken, fish or meat dishes)
Ingredients:
2 pounds globe eggplant (about 2 medium or 3 small), trimmed and cut into ½-inch-thick rounds
Sea salt and freshly ground black pepper, to taste
½ cup raw sliced or slivered almonds
3 tablespoons extra virgin olive oil, divided
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ cup well-stirred tahini
2 tablespoons lemon juice
1 small garlic clove, crushed, grated, or finely minced
2 to 4 tablespoons water
1/2 cup flat-leaf parsley leaves
2 teaspoons of salt
Directions:
- Preheat the oven to 450ºF.
- Layer the eggplant slices into a colander – lightly sprinkling each layer with salt – and let stand for at least 15 minutes, once the eggplant looks sweaty, turn it out onto a kitchen towel and pat dry.
- Arrange in a single layer on a large baking sheet. Brush with oil, and season with salt and pepper on both sides. Roast until the eggplant is golden brown, 30 to 40 minutes, flipping once after about 20 minutes. (Roasting time is not universal and will depend on the age and water content of your specific eggplant
- Meanwhile, place almonds in a small skillet over medium-low heat. Toast, tossing occasionally, until lightly golden and fragrant, 3 to 5 minutes. Watch carefully. Turn the heat off. Add 1 teaspoon oil and toss to coat. Then add smoked paprika, garlic powder, and 1/4 teaspoon of salt. Toss to coat and transfer to a plate to cool.
- In a bowl, combine 1/4 cup tahini, garlic, lemon juice and water, and 1/4 teaspoon of salt. Whisk until the sauce is smooth and pourable, adding more water if needed. Taste and adjust the seasonings, if needed.
- To serve, arrange the eggplant on a platter, drizzle with the tahini sauce and top with the spiced almonds and parsley. Serve warm or at room temp.
Yield: 4 servings
Total Time: 1 hour
Tips
Salting eggplant before cooking draws out excess moisture as well as some of its natural bitterness, resulting in softer, creamier eggplant.
Sunflower seeds can be used in place of almonds to avoid nut allergies.
Recipe and image from thenewbaquette.com