Roasted Eggplant with Sumac Tahini Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern.
• STEP 3.Drizzle the eggplant with olive oil and sprinkle with salt and pepper.
• STEP 4.Place the eggplant halves on a baking sheet, cut side down, and roast for 25-30 minutes, or until the flesh is soft and golden brown.
• STEP 5.While the eggplant is roasting, prepare the sumac tahini sauce by combining tahini, lemon juice, garlic, sumac, salt, and water in a bowl. Mix well until smooth and creamy.
• STEP 6.Once the eggplant is roasted, remove it from the oven and let it cool slightly.
• STEP 7.To serve, place the roasted eggplant halves on a plate and drizzle with the sumac tahini sauce. Garnish with fresh herbs, if desired.
• STEP 8.Serve warm or at room temperature.

Cooking Tips

• Make sure to score the eggplant flesh before roasting to allow the flavors to penetrate.
• You can adjust the amount of sumac in the tahini sauce to suit your taste.
• Garnish the dish with fresh herbs like parsley or mint for added freshness.

Storage and Serving

• Leftover roasted eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the eggplant in the oven or microwave before serving.
• Serve the dish as a side dish with grilled meats or as a light lunch with a side of salad.