Made this last night… And I just had to share this easy and delicious recipe with you.
Probably one of my favorite ways to cook eggplant. The roasting and blackening of the skin of the eggplant imparts so much smokiness into the meat and since you are whole roasting you don’t even need any oil. You are actually steaming the meat inside the skin of the eggplant….cool.
I grew up eating eggplant like this and it is always so much fun being able to create childhood favorites in my own kitchen. Hope you love it!
1 eggplant, lightly scored all over
1/4 cup raw tahini
1 garlic grated
1/2 lemon, squeezed
Salt to taste
Preheat the oven to 425 d F or if you are grilling, get the grill very hot. Score the eggplant all over and place in the oven to roast or on the grill. Depending on how hot your oven or grill is keep rotating it for 30-45 minutes until the skin on the eggplant is black all over and almost hard. Don’t be afraid of it looking burnt on the outside, this just means that the eggplant is soft and smoky on the inside…yum.
Remove from the heat and place in a strainer while it cools down. The juice that will run out is a little bitter. Once cooled place in a bowl and mix in the tahini, garlic, lemon juice and salt. Check for seasoning. When serving make a little well on the middle and pour a little olive oil on top and serve with my last minute zaatar pita- preheat the oven to 325 d F and take a coupe pitas- mix equal parts zaatar and olive oil and shmear all over the pitas, sprinkle with a little kosher salt and roast for 5 minutes. Serve right away.