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3-Ingredient Roasted Eggplant and The Ultimate Tahini Sauce

3-Ingredient Roasted Eggplant and The Ultimate Tahini Sauce

July 29, 2022

There's nothing Eggplant loves more than quality extra virgin olive oil. It practically soaks up every last drop you can give it, leading to silky, roasted perfection when simply cooked in the oven. This summertime fruit (yep, not the vegetable most of us think it is) is the perfect vehicle for enjoying your daily dose of the powerful polyphenols from Kyoord, and can be prepped and on the table in under an hour. Just slice, salt, massage, and roast.

We could eat these luscious slices like chips, all on their own, but feel free to dress yours up with your favorite sauces, herbs, spices and nuts. Try pairing it with a protein and some greens for a nutritious weeknight dinner, or stuffing a pita with some slices in place of your typical shawarma. Roasted eggplant goes with just about any and everything!

Not sure what to try with it first? We suggest whipping up our favorite all-purpose tahini sauce to serve with your roasted eggplant.

3-Ingredient Roasted Eggplant and The Ultimate Tahini Sauce

Rated 4.0 stars by 3 users

Servings

4

Prep Time

5 minutes

Cook Time

25-30 minutes

There's nothing Eggplant loves more than quality extra virgin olive oil. It practically soaks up every last drop you can give it, leading to silky, roasted perfection when simply cooked in the oven. Just slice, salt, massage, and roast.

Author:

Hallie

Image of 3-Ingredient Roasted Eggplant and The Ultimate Tahini Sauce

Ingredients

Roasted Eggplant Slices

1 large Eggplant
1/4 cup of High-Phenolic Olive Oil (and extra for serving)
Salt

All-Purpose Tahini Sauce

3 tbsp Tahini
3 tbsp High-Phenolic Olive Oil
1/4 cup of Greek yogurt
3 tablespoons Water
1 Garlic clove, smashed
1 to 2 teaspoons of kosher salt

Topping Ideas

Parsley, mint, leafy herbs
Chopped nuts like pistachios, pinenuts, or sesame seeds
Pomegranate or Date syrup
A squeeze of lemon

Directions

Roasted Eggplant Slices

Preheat oven to 425 degrees F.
Slice the large eggplant into 1” rounds.
Add the slices to a large bowl, and sprinkle the kosher salt overtop. Toss the slices, being sure to cover both sides of the eggplant.
This process of generously pre-salting is called sweating the eggplants, which ensures they release their bitter juices that are then replaced with the healthy olive oil. The early salting also means perfectly seasoned eggplant from the inside out, allows for better browning, perfectly crisp skins and silkier texture.
Once salted, line a baking sheet with parchment, drizzle with some of the olive oil and place the eggplant slices on the tray, dragging them around to spread the oil evenly into the bottom of the slices.
Drizzle more of the olive oil over-top of the slices and with your fingers or a brush massage the oil evenly into the slices to ensure they are fully coated (they will absorb quite a lot).
Roast in the oven for about 15 minutes until the bottoms start to turn golden-brown.
Flip each of the slices and continue roasting for another 5-10 minutes until browned, slightly crispy, but still very juicy.
Serve with tahini sauce, fresh herbs, chopped nuts, seeds, or a squeeze of lemon.

All-Purpose Tahini Sauce

Place all the ingredients into a food processor or blender and blend until it has the consistency of heavy cream, adding more water or adjusting seasoning if necessary.

Why we recommend "kyoord High-Phenolic Olive Oil"

With a robust flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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