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4 from 1 vote

Roasted Eggplant with Tahini Appetizer

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Tapas
Cuisine: Mediterranean, Spanish
Servings: 4
Author: LydiaF

Ingredients

For the eggplant:

  • 2 small eggplant sliced into 1/2" rounds
  • olive oil to coat
  • smoky paprika
  • salt and pepper
  • chopped cilantro for garnish

For the tahini sauce

  • 2 tablespoons tahini paste
  • 2 tablespoons water you can add more to adjust consistency
  • 1 - 2 cloves garlic minced or pressed
  • 1/2 teaspoon smoky paprika
  • juice from half a lemon
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F/200°C.
  • Put the eggplant slices in a large mixing bowl.
  • Toss with the olive oil, smoky paprika, salt and pepper.
  • Use your fingers to rub the seasoning into every slice.
  • Arrange on a baking sheet and bake until the eggplant is very soft, stirring occasionally. It will take about 30 minutes.
  • Meanwhile mix the ingredients for the tahini sauce, adding additional water or lemon juice as needed to make a nice sauce.
  • Place the roasted eggplant slices on a platter and drizzle with the tahini sauce. Garnish with the cilantro.
  • Serve with lemon wedges and additional sauce.