I had this dish at The Hummus Place last week. It was so incredibly delicious, I had to try to recreate it at home. Eggplant is very sweet and delicious is summer months so this made for a perfect Saturday lunch. The dressing is wonderful on chicken, fish, and salads so I made extra.
Ingredients:
Eggplant:
2 medium sized eggplants
2 tablespoons extra virgin olive oil
Sea salt & pepper
2 tablespoons chopped parsley or basil as a garnish
Dressing:
4 tablespoons tahini (well mixed)
3 tablespoons freshly squeezed lemon juice
1 clove of garlic, grated
3 tablespoons hot water
1/2 teaspoon sea salt
1/4 teaspoon cumin
1/8 teaspoon ground coriander
Directions:
Dressing: Whisk all ingredients together. Add more hot water if the consistency is too thick.
Eggplant: Preheat the oven to 425. Line a baking sheet with parchment paper or grease a glass baking dish with olive oil. Slice the eggplant lengthwise in thick slices (at least 1/2 inch). Season both slides of the eggplant with salt, pepper, and drizzle with olive oil. Roast for 30-40 minutes, rotating once halfway through. The eggplant should be mushy and the edges almost crispy. Remove eggplant from oven and sprinkle with salt. Transfer to serving plates, drizzle with 1/4 of the dressing and sprinkle with parsley or basil. Add the additional dressing in a side bowl and serve. Enjoy!
Serves 4
