3-Ingredient Roasted Eggplant and The Ultimate Tahini Sauce

Directions

Roasted Eggplant Slices

1. Preheat oven to 425 degrees F.

2. Slice the large eggplant into 1” rounds.

3. 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.

4. 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.

5. 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).

6. Roast in the oven for about 15 minutes until the bottoms start to turn golden-brown.

7. Flip each of the slices and continue roasting for another 5-10 minutes until browned, slightly crispy, but still very juicy.

8. Serve with tahini sauce, fresh herbs, chopped nuts, seeds, or a squeeze of lemon.

All-Purpose Tahini Sauce

1. 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.