This dish takes under 20 minutes from the kitchen to the table. Roasted eggplant with tahini sauce is the perfect side dish for dinner parties. It is also vegan and plant-based. Do you love eggplant and try to find new recipes for this wonderfully humble vegetable? I love how good it tastes. I have so many recipes that I try to make regularly, and they are amazing. I regularly cook Aloo Baingan/Potato Eggplant Curry or Baingan Bhaja/ Eggplant Bengali Style. My weekly meal plan includes roasted Eggplant Mash/Baingan Ka Bharta. Eggplant is so versatile, and almost all cuisines use it in abundance. They are not very expensive and are readily available. The best part about fresh eggplant is its meaty texture and luscious taste. People who shy away from trying vegetarian alternatives for meatless Mondays can always start with eggplant stews, curries such as Eggplant Tikka Masala, or Easy Air Fryer Eggplant Parmesan roasted slices. They taste amazing. https://en.wikipedia.org/wiki/Tahini
What is Middle Eastern Spice Rub Used?
I have used Zatar spice rub for this eggplant dish. Zatar is quite a famous spice rub in the Middle East, and I love using it. It has an earthy, dense flavor.
What Ingredients Are Needed?
Eggplant—You can use the eggplant of your choice. I prefer fresh eggplants without too many seeds. If your eggplant is long, slice it before roasting or grilling. Zatar Spice Rub/Mix is easily available in all big grocery stores, online, or at any ethnic store. Turmeric Powder- I love the color and its anti-oxidants as well. Tahini Paste- Easily available. Yogurt- Plain Vegan Yoghurt like Coconut yogurt, greek yogurt, or Indian-style plain curd will work. Lemon- Lemon provides a beautiful tangy taste to the dressing/dip/sauce. Garlic—Minced garlic in the dip gives it a delicious, garlicky flavor. This is the ultimate flavorful ingredient. If you do not like to use garlic, skip it. Paprika- For a slight kick to the taste buds. Salt and Crushed Pepper- The ultimate seasoning duo. Olive Oil- Fruity, good quality olive oil brings out the best in this dip/dressing. Pomegranate Arils-For Garnish
How to Make It-
Wash and pat dry the eggplant. With a sharp knife, score the eggplant in a diamond or any other shape by making long cuts. Mix the za’atar spice rub with some salt and rub it properly. Heat a pan with olive oil. When it’s hot enough, place the eggplant skin-side down. Roast/grill it by turning it over midway. After some time, it will look cooked with a caramelized effect. Remove the eggplant halves onto a serving plate or tray. Whisk all the ingredients required for the dressing to make a smooth dressing. Pour it over the eggplants. Garnish with pomegranate arils and mint leaves. Enjoy!!!
