Description
A silky, roasted aubergine dish topped with creamy tahini dressing and toasted hazelnuts, bursting with Middle Eastern flavor and textural contrast.
Ingredients
Scale
- 2 large aubergines, sliced in halves or thick rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons lemon juice
- 2 to 4 tablespoons cold water
- 1/4 cup toasted hazelnuts, roughly chopped
- Handful of fresh parsley or mint, chopped
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk tahini, minced garlic, lemon juice, and 2 tablespoons cold water. Add more water gradually until smooth and pourable.
- Slice the aubergines and brush with olive oil on both sides. Sprinkle with salt and place cut-side up on the baking sheet.
- Roast for 30 to 35 minutes, until golden and tender. Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 5 minutes, then chop roughly.
- Remove the aubergines from the oven and let them cool slightly.
- Drizzle the tahini dressing over the warm aubergines. Sprinkle with toasted hazelnuts, chopped herbs, and black pepper.
- Serve warm or at room temperature with couscous or pita.
Notes
- Whisking tahini with cold water gives the best creamy texture.
- Salting aubergine before roasting removes bitterness.
- Add a sprinkle of sumac or pomegranate seeds for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg