Today we are making eggplant from the oven with tahini and peanut. You know the drill: silky eggplant on a bed of creamy Greek yogurt topped with lots of delicious seasonings. You can find it on the menu of many restaurants these days, but you can just as easily make it at home. Delicious as a vegetarian side dish or main course.
Eggplant from the oven with tahini and peanut
10 minutes + 1 hour oven
What is tahini?
Tahini, also known as tahini, is a paste made from ground sesame seeds. It has a rich, creamy texture and a slightly nutty flavor that can enrich both sweet and savory dishes. Tahini is widely used in Middle Eastern cuisine, for example in hummus, dressings and sauces, but also as a flavoring for vegetables or pastries. Thanks to its high content of healthy fats and minerals such as calcium and magnesium, it is both nutritious and flavorful. When combined with eggplant, tahini forms a soft, creamy coating that perfectly complements the earthy notes of the vegetable.
Eggplant from the oven
Eggplant from the oven develops a deep, roasted flavor and a buttery texture. During baking, the flesh almost melts in your mouth, while the outside becomes slightly caramelized and acquires a subtle smoky aroma. The addition of tahini provides a creamy, savory coating, while caramelized peanuts add a crunchy, sweet note. This contrast between soft and crunchy, creamy and slightly sweet, makes the dish particularly flavorful and textural. Thus, a simple vegetable becomes a sophisticated and memorable dish that can serve as both a side dish and a main course.
Serving tips
Eggplant from the oven with tahini and peanut is versatile to serve. Serve it as a main dish with rice or quinoa for a nutritious meal, or as a side dish alongside grilled fish or meat. Garnish with additional roasted peanuts, fresh cilantro or a splash of lime juice for added freshness and color. The dish can be eaten hot or at room temperature, making it ideal for dinners or lunchboxes as well. For an extra Middle Eastern twist, sprinkle a little sumac or chili flakes on top, giving the dish a surprisingly spicy and aromatic dimension.
More recipes with eggplant
Looking for more recipes with eggplant? How about this smashed chicken flatbread with eggplant or this pasta with red pesto and eggplant.
What you need:
2
1 eggplant
olive oil
Greek yogurt
1 lime
1 tbsp tahini
1 tsp peanut butter
1 tbsp soy sauce
1 tsp honey
2 tbsp peanuts
fresh coriander
fresh dill
1 tsp chili powder
1 shallot
salt and pepper
What to do:
1
Preheat the oven to 250 degrees. Pierce some holes in the eggplant with a knife or fork and drizzle with some olive oil. Rub well and wrap in aluminum foil. Bake for 1 hour in the oven until completely soft. Remove the aluminum foil and place the eggplant in a bowl. Cover with cling film and let steam for 10-15 minutes. This way, the skin will later come off easily.
2
Put the Greek yogurt in a bowl and add the juice of 1/2 lime to it along with some salt and pepper. Set aside.
3
Mix the juice of the other half of the lime with the tahini, peanut butter, soy sauce and honey to make a dressing. Do not discard the lime; we will need the rind later.
4
Coarsely chop the peanuts and finely chop the dill and cilantro. Also finely chop the shallot.
5
Remove the skin from the eggplant and lay down in front of you on a cutting board. Pat a little dry with paper towels and remove any seeds that come loose. Season with salt and pepper.
6
Spread the Greek yogurt on a plate. Place the eggplant on top of the Greek yogurt and drizzle with the dressing. Garnish with the peanuts, cilantro, dill, shallot, the chili powder and some lime zest.
