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Recipe: Japanese Eggplant with Tahini

Japanese Eggplant with Tahini Recipe
Courtesy of Elle Republic

To roast the eggplant

  • 4 Japanese eggplants, halved vertically
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons cumin
  • himalayan salt
  • Chopped parsley (to sprinkle on top when ready)

For the tahini sauce:

  • 2 tablespoons tahini (stir well)
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon cumin
  • 2 tablespoons cold water (or more if needed)
  • salt and pepper to taste

Preparation

  1. Preheat oven to 400°F / 200°C
  2. Place the eggplant halves in a tin lined with parchment paper or greased with oil. Using a knife, make an exis pattern in the flesh of the aubergine being careful not to pierce the skin.

  3. In a bowl mix olive oil, cumin and salt. Paint the aubergines with this mixture using a brush.

  4. Roast the eggplants for 20 minutes until they are very soft. Move them to the top of the oven and heat under broil for 2-3min.
  5. Prepare the sauce by mixing all the ingredients.
  6. Serve the roasted eggplant with the tahini sauce and a little chopped parsley.