roasted eggplant recipe

Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.

Roasted eggplant with tahini

eggplant

olive oil

tbsp tahini

garlic

lemon juice

water (approx)

pine nuts

tsp date syrup (or pomegranate molasses/honey)

Preheat oven to 400F/200C.

Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.

Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top.&nbsp;

While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.&nbsp;

Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.

When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.

https://embed.mediavine.com/videos/nqchq8dgbxufmdmkerhs

Roasted eggplant with tahini is a delicious appetizer or mezze dish that you'll find in Israel and other parts of the region. It's incredibly easy to make and full of fantastic flavor. Vegan, vegetarian, low carb.

All-star stuffed eggplant recipe with a Middle Eastern twist. Roasted eggplant stuffed with a fragrant mixture of spiced meat, fine bulgur and pine nuts.

Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts

eggplants, stems removed, halved

Salt

Private Reserve extra virgin olive oil

medium yellow onion, shredded (about 1/2 cup packed shredded yellow onion)

garlic clove, chopped

lb lean ground beef (you turkey

tsp ground allspice, divided

tsp ground cinnamon, divided

parsley

15 tomato sauce

water

red onion,

Pesto

Tzatziki,

yogurt

Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.

Line a baking sheet with foil and lightly oil. Cut 3 slits or shallow lines into the eggplant flesh, then brush generously with olive oil. Lay on the prepared tray, flesh-side down. Drizzle more extra virgin olive oil on top. Roast in heated oven for 30 minutes or until flesh is tender and deeply browned (but not burned).

While eggplant is roasting, make the meat stuffing mixture. In a large heavy skillet, heat 2 tbsp extra virgin olive oil. Add ground beef, onions and garlic. Brown beef mixture over medium-high heat until fully cooked through. Season the meat mixture with salt and pepper, 1/2 tsp allspice, and 1/2 tsp ground cinnamon. Remove from heat. Squeeze any excess water out of bulgur, then add to the meat mixture. Add chopped parsley and pine nuts. Give the mixture a good stir. Taste and adjust salt if needed (do not over-salt, especially if using salted tomato sauce later)

When eggplant is ready, remove from oven and set aside briefly. Lower oven temperature to 375 degrees F.

In a small bowl, mix the tomato sauce, water, and remainder of cinnamon and allspice.

Place red onion slices on the bottom of a casserole dish like this one; top with 1/2 the tomato sauce mixture. Arrange the roasted eggplant on top.

With the back of a spoon, gently push the eggplant flesh down to make room for the meat stuffing mixture. Spoon the meat stuffing mixture to fill the eggplant cavities you created. Top with the remainder of the tomato sauce mixture.

Cover the casserole dish with foil. Bake in the 375 degrees F heated-oven for 20 to 25 minutes.

Serve warm topped with your choice of  Zhoug, Greek Tzataziki, or plain yogurt. Don't forget some warm pita bread or your choice of crusty bread to sop up the goodness!

This was delicious.  I could not find extra fine bulgar so I substituted quinoa.  I cooked the quinoa -- Could I have added it uncooked?  Also -- the skin of the eggplant got too soft.  Would decreased cooking time solve the problem?  I will make this again!

This was so good! Amazing flavors and the eggplant consistency turned out great. I love everything eggplant, but some dishes are too bland of too mushi. What is the reasoning for the bulgur to be extra fine? Husband loved it, kids didn't touch the eggplant (their loss) but gobbled down the meat stuffing, Definitely going into our meal rotation.

Very good!  However, I did not have bulgur on hand so I substituted cooked (from dried) lentils that still had a tiny bit of firmness to them. It still worked and was very tasty.

Learn how to cook using the easiest method! My simple roasted eggplant recipe comes out perfectly caramelized and tender every time.

Roasted Eggplant (Easy Recipe)

Eggplant ((~1 lb each))

Olive oil

tsp Sea salt

Garlic powder

tsp Black pepper

Preheat the oven to 400 degrees F (204 degrees C).

Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you&#39;ll have more to grab onto as you slice.

Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.

Roast eggplant in the oven for 30-35 minutes, until soft, golden, and caramelized. You can flip halfway through if you like, but you don&#39;t have to.

Love love love this recipe for dipping sauce. I used a cottage cheese blended with a little butter, garlic powder and onion powder. If you haven’t tried this it’s absolutely delicious thank you. Thank you for sharing.

Followed the recipe to a T, except I took it out 10 minutes early. The pieces that weren’t burnt to a crisp were disgusting. Bad recipe and I wasted an entire eggplant.

It turned out great! I'm making it again right now.

I haven't tried it yet but I'm going to. It's a very easy recipe and it looks delicious so it's a must I try it. Thank you.

Making a suggestion, having worked with eggplant for years. First off, taste of this dish is simply sublime! So, hear that first!!! IN MY EXPERIENCE, I slice my eggplant, any kind, Japanese or otherwise, and lay them out on a rimmed baking sheet. I fairly-heavily salt them; I find that salting before cooking draws out any bitterness. Blot the heck outta them so you can proceed with your recipe as written, after 10-15 minutes of resting/and then blotting. But, the recipe, is great!!! For folks who worry that eggplant (or even zucchini!) is too bitter, the secret is salting beforehand... then blotting off all that extra moisture! ENJOY!!! It's SO WORTH ENJOYING!!! Legit!!! ~Chrissie

The recipe, just as printed, was delicious.  Easy, quick and really, really good.

https://youtube.googleapis.com/v/NQNCdUh01Fc

Learn how to cut eggplant and how to roast eggplant slices with the BEST tips and tricks! This EASY oven roasted eggplant recipe is sweet, savory, and caramelized, and makes the perfect healthy side dish.
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ROASTED EGGPLANT RECIPE INGREDIENTS:
► 2 medium Eggplants (~1 lb each)
► 1/4 cup Olive oil
► 1/2 tsp Sea salt
► 1/2 tsp Garlic powder
► 1/4 tsp Black pepper

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BEST Way To Roast EGGPLANT: Perfect Roasted Eggplant Recipe

Roasted Eggplant with Goat Cheese and Lentils is a simple, hearty, and satisfying dish you'll want to make every weeknight this winter!

Roasted Eggplant with Goat Cheese, Lentils, and Thyme

baby eggplants, washed

thyme

salt

pre-cooked black lentils

pepper

red pepper flakes

oz Vermont Creamery fresh goat cheese

roasted pine nuts, for garnish (optional)

purple micro greens, for garnish (optional)

Preheat oven to 375°F. Line a large baking sheet with parchment paper.

Slice eggplants in half lengthwise. Score the eggplant flesh in a criss-cross pattern, being careful not to cut through the skin. Drizzle all over with olive oil, using your fingers to rub it into the flesh of the eggplant.

Place eggplant halves flesh side up on baking tray. Pick off roughly 2 tablespoons of thyme leaves from the thyme bunch, and sprinkled evenly over the eggplant. Sprinkle with salt.

Bake eggplants for 40-50 minutes, until golden brown and just beginning to char. Once out of the oven, allow eggplants to cool slightly before topping with remaining ingredients.

While eggplants are cooking, assemble the rest of your ingredients. In a medium bowl, mix together lentils, parsley, lemon juice, olive oil, salt, pepper, and red pepper flakes. Use the backside of a fork to  crush the lentils, so that about half are mashed ever so slightly. The goal is to get the lentils to stick to each other so that they don&#8217;t fall off of the eggplants later on. Set aside.

Top your warm eggplants with a few spoonfuls of lentils. Crumble the goat cheese over the lentils, then finish with pine nuts and micro greens to garnish!

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