Garlic & Lemon Roasted Eggplants with Tahini Sauce
This Vegan Roasted Eggplant recipe is a delicious side dish to serve for dinner or bring to a potluck. Roasted with garlic and lemon juice and topped with a homemade tahini sauce, these roasted eggplant are the perfect flavour bursting dish!
Course: Side Dish
Cuisine: Middle Eastern
2tbsp. Garlic Paste
1/4bunch of Parsley
SaltPepper and Cumin Powder
For the Tahini Sauce:
2/3cupsof Tahini Paste
2/3cupsof Lemon Juice
1tbsp.Garlic Pasteor 1 to 3 garlic cloves, crushed
Salt and Cumin Powder
Turn on the oven on 200°
Slice the Eggplants in half lengthwise, keeping the stem and bottom on.With a sharp knife, cut the eggplants about halfway deep in a diagonal pattern.Make sure you do not cut through the skin.
Cover the cut side of the Eggplants with salt, and let it rest for 10 minutes.
Then absorb all the water that came out of the eggplants with a paper towel, and remove the excess salt.
Roast the Eggplants in the oven for 20 minutes.
In the meantime, prepare the Lemon & Garlic Glaze: mix the Lemon Juice, Garlic Paste and Olive Oil.Chop the Parsley and add to the glaze with the Salt, Pepper and Cumin Powder. Mix well and set aside.
After 20 minutes, remove the Eggplants from the oven, and generously brush the Lemon & Garlic glaze over the eggplants.Put them back in the oven for another 20 minutes.
In a blender, mix the Tahini Paste, Lemon Juice, Garlic Paste, Olive Oil, Salt and Cumin Powder. Slowly add the Water and keep blending until the sauce becomes smooth and light.You may need more or less water, depending on the Tahini Paste.
Refrigerate until serving, and keep in the fridge for a couple of weeks.
To serve, pour the Tahini Sauce over the Roasted Eggplants.Optional: top with Pomegranate Seeds and Fresh Mint
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com