Roasted Eggplant With Garlic And Tahini

Are you looking for a flavorful and satisfying dish that embodies the rich and delicious flavors of Lebanese cuisine? Look no further than this delightful recipe for Roasted Eggplant with Garlic and Tahini. This dish combines the smoky goodness of roasted eggplant with the creamy texture of tahini and the aromatic punch of garlic. It’s a perfect blend of flavors that is sure to impress your taste buds and add a touch of Middle Eastern flair to your dinner table.

Ingredients:
– 2 medium eggplants
– 4 cloves of garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Olive oil

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wash the eggplants and pat them dry with a paper towel. Trim off the green caps and cut the eggplants in half lengthwise.
3. Using a sharp knife, score the flesh of each half in a crisscross pattern, being careful not to cut through the skin.
4. Place the eggplant halves, skin side down, on a baking sheet lined with parchment paper.
5. Drizzle the eggplants generously with olive oil and sprinkle them with salt and pepper.
6. Roast the eggplants in the preheated oven for about 30-40 minutes, or until the flesh is soft and easily pierce with a fork. The skin should be charred and crispy.
7. While the eggplants are roasting, prepare the tahini sauce. In a small bowl, whisk together the minced garlic, tahini, lemon juice, ground cumin, and a pinch of salt. Adjust the seasoning to taste.
8. Once the eggplants are cooked, remove them from the oven and let them cool slightly.
9. Using a spoon, scoop out the soft flesh of the eggplants into a mixing bowl, leaving the skins behind.
10. Add the prepared tahini sauce to the roasted eggplant flesh and mash everything together using a fork or potato masher until well combined. You can also blend the mixture in a food processor for a smoother consistency.
11. Taste and adjust the seasoning if needed, adding more lemon juice, salt, or pepper as desired.
12. Transfer the roasted eggplant with garlic and tahini mixture to a serving plate and drizzle with a little more olive oil. Garnish with chopped fresh parsley.
13. Serve the dish warm or at room temperature with pita bread, fresh vegetables, or as a side dish to complement your favorite Mediterranean meal.

Enjoy the sumptuous flavors of this Roasted Eggplant with Garlic and Tahini dish as a delicious addition to your Lebanese-inspired culinary repertoire. The creamy texture of the tahini, the smoky essence of the roasted eggplant, and the aromatic touch of garlic come together beautifully to create a dish that is sure to become a favorite at your table. Try it out for your next gathering or weekday dinner, and delight in the wonderful flavors of this Middle Eastern-inspired recipe.