Roasted Eggplant with Tahini Sauce and Spicy Salsa
by Zehorit Heilicher, Tastemaker in Residence
Serves 6
Ingredients
For Eggplant
6-8 medium-small` Globe eggplants, (or 2 medium common eggplants)
¼ cup olive oil
½ Tbsp kosher salt
½ tsp fresh cracked pepper
For Tahini Sauce
1-cup raw unprocessed tahini
¼ cup fresh lime-Juice
2 tsp minced garlic
2 cups cold water, as needed
Salt and pepper
For Salsa
1 small purple onion, minced
4 medium Roma tomato, seeded and diced
1 tsp minced garlic
½ cup chopped fresh cilantro
2 Tbsp olive oil
3 Tbsp fresh lime juice, or more if needed
Salt and pepper, to taste
For serving
3 tablespoons pine nuts, toasted & cooled
Instructions
1. Roast the eggplant: Heat oven to 400F.
Slice the eggplants in half the long way (from crown to bottom) and place on a parchment-lined rimmed baking sheet, cut side up. If desired, you can cut each half into individual serving slices.
Brush the cut side of the eggplant with olive oil generously and season with the salt and pepper.
Roast in the oven 30-45 minutes, until the eggplants are soft, cooked through and developed a deep golden brown color.
Set aside.
2. Make the tahini sauce: In the bowl of food processor, combine tahini, lime juice & garlic.
Turn the machine on and slowly drizzle in the eater while the motor is running until a smooth and pourable consistency is reached.
Sauce should be the consistency of ranch salad dressing.
Taste the sauce and season with salt and pepper as needed.
3. Make the salsa: Make the salsa while the eggplant is roasting.
Place all the salsa ingredients in a medium bowl and gently fold together.
Taste the salsa and adjust the seasoning if needed.
4. Assembly: Place the cooked eggplant on a platter or individual plates, cut side up.
Drizzle some of the tahini sauce on each eggplant and then top with a sprinkling of the salsa.
Scatter the toasted pine nuts on top and serve immediately.
Can be served hot, cold or at room temperature.