Roasted Eggplant with Lemony Tahini Sauce
Roasted eggplant with tahini sauce is the an extremely satisfying umami rich side dish that could easily be the star of the show and fill in on your Meatless Mondays. The leftovers are often eaten in the morning with a sunny-side up egg and I've also been known to squish the eggplant into a pita and top it with Israeli salad for a delicious lunch.
Tahini Sauce Ingredients:
- Tahini (about 1/3 cup)
- Lemon juice ( 1 juicy lemon)
- 1 Garlic clove grated
- Soy Sauce (1 Tbl)
- Water (about 1/3 cup)
- Extra Virgin Olive Oil
- Garlic powder
- Start by Slicing eggplant 1/2 inch think and place on a well oiled (Extra Virgin) foil lined cookie sheet and season with salt, pepper, and a light sprinkling of garlic powder. Roast in a 425* oven for 15 minutes, then flip, and continue to cook for another 15-20 minutes until eggplant is nicely browned and softened.
- As the eggplant is cooking whisk all the sauce ingredients except the water. Slowly stream in the water until thinned and runs off of a spoon easily, taste and season with salt and pepper.
- Arrange eggplant on a large plate overlapping the edges and then drizzle heavily with the tahini sauce and a flourish of chopped parsley if you are so inclined.
Do you cook much eggplant?