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    Home » Dairy Free » Roasted Eggplant with Tahini and Za'atar

    Roasted Eggplant with Tahini and Za'atar

    Published: Jun 16, 2016 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 1 Comment

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    Roasted Eggplant with Tahini and Zatar

    Every time I glance over at my cookbook shelf and see Ottolenghi's Plenty, I crave roasted eggplant.

     (affiliate link)

    Okay, so I haven't actually MADE his cover recipe, but it looks freaking delicious!

    Ottolenghi's version is drizzled with a creamy buttermilk sauce and sprinkled with pomegranate, za'atar, and lemon thyme. I can imagine the creamy roasted eggplant, tangy sauce, and pops of sweet-tart pomegranate.

    Soooooo, when I saw these beautiful little baby eggplants at the Santa Monica Farmer's Market, I knew it was time for some roasted eggplant in my life.

    Ten Purple Baby Eggplants on a Marble Slab

    Confession: I like baby eggplants more than the large ones!

    They cook more quickly, are easy to eat in two quick bites, and can be scaled up or down to serve the right amount of guests.

    Roasted Eggplant with Tahini and Zatar

    In my version of roasted eggplant, I still went with a Middle Eastern spin, but VEGAN. Instead of a creamy buttermilk sauce, I whipped up a drizzle of tahini, lemon juice, and garlic. It still has the tangy creamy vibe of buttermilk, but without any dairy! (Perfect for those with dairy sensitivities).

    A sprinkle of chili powder gives the eggplant a little smoky spice, and the za'atar (a blend of thyme, sesame, and sumac) rounds it out with a tangy herbaceous kick. Top with some fresh cilantro and paprika and sesame seeds for color, and you've got a kick-ass meal worthy of serving at a dinner party or on a simple weeknight at home.

    Try it for you next Meatless Monday- you won't miss the meat at all 😉

    Roasted Eggplant with Tahini and Zatar

     

    Recipe

    Roasted Eggplant with Tahini and Za’atar

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    Prep15 minutes mins
    Cook25 minutes mins
    Total40 minutes mins
    Servings: 4
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    Ingredients 

    • 10 baby eggplants, stems cut off & eggplants halved lengthwise
    • Drizzle of olive oil or grapeseed oil
    • 1 tablespoon chili powder
    • Kosher salt & ground black pepper
    • 2 tablespoons za’atar spice blend, for garnish (you can buy it or make it at home)
    • ½ tablespoon sesame seeds, for garnish
    • ¼ cup minced cilantro, for garnish
    • Ground paprika, for garnish

    Tahini Sauce:

    • 2 cloves garlic, minced
    • ¼ cup tahini
    • juice of 1 lemon
    • 2 tablespoons extra virgin olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit.
    • Place the eggplant halves, cut side up, on a large rimmed baking sheet. Drizzle liberally with olive or grapeseed oil and use your hands to rub the oil all over each eggplant half. Sprinkle the cut sides of the eggplants with the chili powder, and season well with kosher salt and ground black pepper.
    • Place in the oven and roast for 15-20 minutes, until golden and cooked through. Remove from the oven and set aside.
    • While the eggplant is roasting, place the minced garlic, tahini, lemon juice, extra virgin olive oil, salt, and pepper in a small bowl. Use a fork to whisk together to form a smooth sauce.
    • Place 5 eggplant halves on each plate, drizzle with tahini sauce, sprinkle with za’atar, sesame seeds, cilantro, and paprika, and serve. Goes great with wild rice blend and sautéed swiss chard.
    Tried this recipe?Mention or tag @happilyfromscratch !

     

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    1. Aaron

      July 08, 2016 at 4:02 pm

      You do such a fantastic job of capturing your recipes in the most delicious way. Your photos do two things for me: 1. Inspire me to get me into the kitchen to cook and 2. MAKE ME HUNGRY! Haha.

      Reply

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    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

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