top of page

Roasted Eggplant With Tahini

Salting the diced tomato drains off excess water, concentrating the flavor and improving the texture.
Sprinkling the fried eggplant with salt while it's still hot ensures that it will adhere.
Puréeing the garlic in lemon juice tames its flavor, creating a tahini that's flavorful but not pungent.
Cooking the eggplant at high heat evaporates its moisture quickly.

Roasted Eggplant With Tahini


  • 2 large Italian or small globe eggplants, about 1 pound (450g) each

  • 4 tablespoons (60ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 4 large sprigs fresh rosemary

To serve

  • 1/4 cup pine nuts (about 2 1/2 ounces; 70g)

  • 1 recipe Tahini Sauce With Garlic and Lemon

  • 2 tablespoons minced fresh parsley leaves

  • 1 tablespoon chopped fresh rosemary leaves


For the Eggplant: 

  1. Cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. 

  2. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more.

  3.  Season with salt and pepper. 

  4. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. 

  5. Remove from oven and discard rosemary.

To serve:

Add diced tomatoes (or with chopped cucumber), sliced hard boiled egg and 1/4 cup of tahni to the roasted eggplants.  

bottom of page