I wasn’t kidding when I said; I’m on a major Mediterranean kick lately! I was making a large family style dinner for friends on Friday night and wanted a side dish that’s easy to produce in bulk and of course looks pretty.
Most importantly, I wanted a recipe without a lot of prep time so I could enjoy the company of my friends. I hate when I entertain and spend less time with my friends and more time with my stove…alone.
This recipe was so easy to make and takes very little time to assemble. This means, more time spent with friends and very little time spent in the kitchen. I was inspired by Chef Christopher James Clark, and adapted his eggplant recipe.
Tumeric and Tahini Roasted Eggplant
½ Medium sized Eggplant per person
¼ cup Pine Nuts
¼ cup Raisins
Parsley for garnish
¼ cup Tahini
3 tbspn lemon juice (about 2 large lemons)
1 tspn turmeric powder
2 tbsn olive oil
1 tbsn water
salt and pepper
1. Preheat the oven to 350 degrees
2. Slice the eggplant into ½ inch slices
3. Liberally salt the eggplants- This will release a lot of excess moisture and help get a good char on the slices
4. After 10 minutes, pat dry the eggplant slices, squeezing out any excess liquid
5. Place on a baking sheet and drizzle with olive oil
6. Roast for 20 minutes, until golden brown
7. On a grill or grill pan, finish the eggplant (5-7 minutes per side)
8. While the eggplant is cooling slightly, soak the raisins in hot water
9. Toast pine nuts by placing in an oil-free pan. Toss on medium heat until golden brown. You can also tell when they’re done because you will smell a mild nutty flavor.
10. Whisk together tahini, lemon juice, turmeric, olive oil, water, salt and pepper in a bowl
11. Drizzle the tahini sauce on top of eggplant sauces and top with raisins, pine nuts and parsley for garnish