I had been thinking about this lemon and garlic tahini sauce since I made it last week for the Roasted Butternut Squash dish from the Jerusalem cookbook, and was trying to conjure more applications for it. I decided to try it with eggplant and was so excited when the combination turned out so scrumptious, so meant to be, so… familiar, when — midway through scarfing it down — I realized what I had was actually a deconstructed Baba Ghanouj, with all the Baba Ghanouj flavors (eggplant, lemon, garlic, tahini) but just in a different form. I love the almost-meaty texture of eggplant, sliced thickly and roasted, so I think I like this even better than the pureed kind. In fact, if I were a vegetarian, this would most certainly be my steak. Happy Weekend!
Note: While I used store-bought tahini here, someday I am going to try a homemade version posted by fellow blogger and tahini maestra, Elaine, here at Foodbod. Please check out her step-by-step tutorial and lovely blog!
Roasted Eggplant with Lemon & Garlic Tahini Sauce (Deconstructed Baba Ghanouj)
(Tahini Sauce adapted from the Roasted Butternut Squash dish in the Jerusalem cookbook by Ottolenghi and Tamimi)
Serves 2 as side dishes
- 1 eggplant, ends sliced off and cut into 3/4-inch slices
- 1 Tbs. olive oil
- salt & pepper
- 2 cloves garlic (whole, peel left on)
- 2 Tbs. tahini sauce
- 1 Tbs. lemon juice
- 1 Tbs. water
- handful of parsley, cut or torn
- optional garnish: sliced cherry tomatoes
Preheat oven to 475 F/240 C. Line a baking sheet with foil and sprinkle the center with half the olive oil and spread around the surface. Place eggplant slices on the baking sheet, rubbing them a bit in the oil, brush the tops with the remaining olive oil and sprinkle lightly with salt & pepper, then flip the eggplant over and sprinkle that side lightly with salt & pepper. Put the whole cloves with their peels still on, alongside the eggplant slices. Bake for 25 minutes, or until bottom sides of eggplant are nicely browned and garlic is nicely roasted (it should be golden and softened inside). Remove the garlic and set aside. Flip the eggplant over and return to the oven for an additional 15 minutes or until roasted through.
Meanwhile, make the sauce by combining tahini, lemon juice, and a bit of the water at a time until it reaches the desired consistency. Taste and add salt. When garlic is ready, remove the peel and smash, using a knife to mince if necessary, and then mix in with the sauce. When eggplant is ready, let it cool slightly, then drizzle with the sauce, sprinkle with parsley and serve.
February 8, 2014 at 5:45 pm
Eggplant and tahini are two of my very favorite things. The lemon sounds so bright. Lovely picture!
February 9, 2014 at 10:26 am
Thanks, Shanna. The lemon does brighten it a bit. Hope you’re having a great weekend 🙂
February 8, 2014 at 6:41 pm
Love the phrase “deconstructed Baba Ghanouj” – absolutely correct, of course!
February 9, 2014 at 10:28 am
Ha! Or maybe “reconstructed”? In any case, it’s those wonderful Baba Ghanouj flavors that I was subconsciously drawn to 🙂
February 8, 2014 at 7:53 pm
Lovely stuff!!!! I make a batch of tahini sauce every week and add it to everything!!!! I put it on salads, add it to roasted vegetables and have even eaten it with fruit compote! Love it….as you probably expected!! X
February 9, 2014 at 10:32 am
Thanks, Elaine — I was thinking of you as I made this, and I totally forgot I meant to link to your wonderful tahini posting from a few days ago, IF you don’t mind, of course! I love that you make your own tahini. Would it be okay to add your link above? xo
February 9, 2014 at 10:38 am
Of course!! Thank you xxx
February 9, 2014 at 11:11 am
Thank YOU, Elaine! I really need to try your homemade version, it looks and sounds so much better than the jarred kind I find here, and it must taste and smell so fresh.
February 8, 2014 at 8:46 pm
So nice, would love this with some warm flat bread, you are so right it is a deconstructed baba ganoush.
February 9, 2014 at 10:32 am
Yes, it would be great with some warm flatbread, YUM! 🙂
February 8, 2014 at 9:37 pm
How delicious! I love roasted eggplant (can’t believe I used to hate eating eggplant when I was younger), and the flavors of the tahini sauce sound so savory 🙂
February 9, 2014 at 10:35 am
I’m with you – I don’t think I tried eggplant until I was in college, and maybe it’s one of those acquired tastes because it took a while for me to appreciate how delicious they are, and how special their texture is!
February 9, 2014 at 3:51 am
That looks and sounds good, Laura. I’m starting to really love eggplants nowadays. In fact, I have them in my fridge right now. Can never leave them alone whenever I see them in the store. Btw, Laura, I started a blog party called Fiesta Friday and would love for you to join. Pleeease…join? 🙂
February 9, 2014 at 10:19 am
Thanks, Angie. I have been meaning to and would love to join your Fiesta Friday (the last two Fridays just got away from me). I’m thinking of something for next time, so please count me in!
February 10, 2014 at 8:10 am
Wonderful – your eggplant looks so pretty – we generally just find the standard dark purple variety here. My wife (and many restaurants) serves this wish techina with a drizzle of silan (date honey) – which is delicious – I like doing it with a few dots of coriander (or other herb) oil.
February 10, 2014 at 10:45 am
Mmmm – coriander oil sounds great. The date honey too – must be an interesting combination!
February 11, 2014 at 7:00 pm
This looks so simple and delicious! Beautiful!