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.

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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.

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Top 2 roasted eggplant recipe recipes from across the web

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Roasted eggplant with tahini

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