There are few things I wouldn’t put tahini on. This recipe is an acceptable pairing, but you should just see the ways I’ve found an excuse to use tahini. From breakfast to dessert, it has become a mainstay these days. Last night I mixed the tahini with honey and melted chocolate and ate it by the spoonful. So good.
You can’t go wrong with a recipe as simple as this. The eggplant’s mild flavor is accentuated by a high-quality extra virgin olive oil, and the sun-dried tomato adds a comforting texture. The tahini makes the dish a bit more unique for the palette and gives some earthy overtones.
Eggplant & Sun-Dried Tomato Tahini Twist
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients (1 serving)
- 1 eggplant, sliced
- 5-6 sun-dried tomatoes
- 2 tbsp scallions, chopped
- 3 tbsp extra-virgin olive oil
- Salt & Pepper
- Pinch red pepper flakes
- 1 tbsp tahini
Preheat the oven to 375 degrees Fahrenheit.
Soak sun-dried tomatoes in lukewarm water for at least an hour, or until they are soft and plump. Drain them from the water and put them in a serving dish. Let the sun-dried tomatoes sit in the dish with 2 tbsp extra-virgin olive oil.
Slice the eggplant into 1/4-inch thick discs and lay each one out onto aluminium foil. Drizzle 1 tbsp olive oil atop the eggplant pieces so they are evenly covered. Cook for 10 minutes in the preheated oven.
When the eggplant is slightly browned, remove from the oven and put into the dish with the sun-dried tomatoes. Add the chopped scallions. Toss the ingredients together until olive oil evenly coats them. Season with salt and pepper to taste with a pinch of red pepper flakes.
As a finishing, but delicious touch, drizzle the dish tahini.