Roasted Eggplant with Tahini, Dates, Olives, and Chili
adapted from the @LondonBruncher
INGREDIENTS
3 mini eggplants or 1 large eggplant, cut into thick discs
fine grain sea salt
olive oil
pepper
garlic
powder
2 tablespoons tahini
lemon juice
1 small clove of garlic, minced/grated
water
1/8 teaspoon smoked paprika (optional)
2 medjool dates, diced
1/4 cup green olives such as castalvetrano, chopped
fresno chili, thinly sliced
chopped herbs, such as parsley and cilantro
METHOD
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Place chopped eggplant on a cutting board and lightly sprinkle both sides with salt. Let the eggplant sweat for about 10 minutes (or until you see water droplets on the surface) and then pat down with a paper towel.
Transfer eggplant to baking sheet and brush both sides liberally with olive oil and season with salt, pepper, and garlic powder.
Roast in the oven for 25-30 minutes, flipping halfway. You want the eggplant to be tender and have a golden exterior.
While eggplant cooks, prepare tahini drizzle - in a small bowl, combine 2 tablespoons tahini, minced/grated garlic, smoked paprika, juice from 1/2 lemon, salt, and pepper. Mix well. Slowly add in water to loosen the tahini paste. Taste and adjust for seasoning.
Time to assemble - place eggplant on a platter. Generously drizzle with tahini and then sprinkle the eggplant with chopped herbs, dates, olives, and fresno chili. Enjoy!
