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!
Tag Archives: Tahini
“Jerusalem” Roasted Butternut Squash and Red Onion with Tahini & Za’atar
This dish, like so many I’m finding in the lovely cookbook Jerusalem, is a celebration of colors and flavors. The recipe is straightforward, the combination is so innovative (Who knew a tahini and lemon sauce would go so incredibly well with butternut squash?) and the results are beautiful, delicious, wowing. Ottolenghi and Tamimi, you’ve got me hooked on your amazing food.
The Seasoned Traveler 