Today I’ve decided to share one of the easiest, most delicious recipes with you. It’s a refreshing, healthy, and light way to serve eggplants. Even if you don’t enjoy eggplant, I highly recommend you try this recipe.
It also happens to be friendly for lots of diets – vegan, paleo, keto.
PREP TIME: 10 minutes COOK TIME: 30-40 minutes SERVES: 2
- 1 eggplant
- 3 teaspoons sweet paprika
- 2 teaspoons cumin
- 3 teaspoons sumac
- Salt to taste
- Drizzle of extra virgin olive oil
- 3 tablespoons of hulled tahini (or just the tahini you get at a Lebanese grocer)
- 1 and 1/2 lemons
- 1 to 2 tablespoons of water
- 1/2 to 1 tablespoon garlic paste (depending on taste)
- 1/2 bunch of parsley (optional but highly recommended)
- Salt to taste
- 1/2 red onion
- 1/2 red capsicum
- 1/2 red chilli
- 1/2 lemon
- Salt to taste
- 2 small tomatoes
- 1/2 small cos lettuce
- Preheat the oven to 190 C (fan-forced).
- Slice the eggplant into 1-inch thick circles
- Sprinkle some salt on both sides and let sit for 10 to 15 minutes. If you want to know why this is done, check out this post.
- Dab the eggplant dry. I don’t always do this so feel free to skip it.
- Drizzle with olive oil. I only drizzled a very small amount but if you’re happy to have more oil, drizzle away!
- Season with spices, rubbing them in evenly across both sides. Feel free to use more or less than my recommended amounts.
- Place on a lined baking tray and bake for 30 minutes, flipping over once half way through baking.
- Eggplants should be baked until they soften and start to brown.
If you’re feeling extra indulgent, feel free to shallow fry the eggplant instead. It’s just super good when it’s baked and I don’t feel like it’s necessary to fry it.
- Add tahini, garlic, and salt to bowl and mix well.
- Add the juice of 1 lemon to begin and stir until well combined. The tahini should start to lighten in colour. Taste the mixture. If it’s not tangy, add the juice of half another lemon. At this point, you should have a thick sauce. Taste again. If it needs more lemon, feel free to add more.
- Once you’re happy with the amount of lemon, add 1 tablespoon of water and stir well. If you would like a runnier consistency, add more water.
- Adjust salt and garlic ratio as desired.
- If you have it on hand, add finely chopped parsley and stir. I didn’t any today but I highly recommend it.
- Finley chop the capsicum and red onion.
- Add the juice of half a lemon, a pinch of salt, and stir.
- Dice the tomatoes.
- Finely chop the lettuce.
- Dizzle with extra virgin olive oil, salt, and any remaining lemon juice (tiny amount that is left).
- Line the eggplant on the centre of the plate. Pour a generous amount of tahini sauce and add a generous amount of salsa on top.
- Serve with a side of salad and enjoy with your favourite TV show. Today, it’s Better Call Saul.
How’s that for easy?! The tahini sauce can be served with any vegetables. I love it with fried fish as well.
Be sure to check out my other easy, lazy recipes.
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