Roasted Eggplant WITH TAHINI & WALNUTS

Ingredientes

PREP TIME: 10 MINUTES

COOK TIME: 25 MINUTES

SERVINGS: 4 TO 6

1 large or 2 medium eggplant

Salt

2 to 3 tablespoons olive oil

1 ounce raw walnuts

2 tablespoons tahini

¼ cup freshly squeezed lemon juice

1 or 2 garlic cloves, minced

Freshly ground black pepper

1½ ounces feta cheese, crumbled

1 tablespoon chopped fresh parsley

1 teaspoon crushed red pepper flakes (optional)

Instruções

1. Cut the eggplant crosswise into ⅓-inch slices. Sprinkle salt lightly on both sides and set between paper towels or cloth for 30 minutes to absorb the excess moisture.

2. Preheat the oven to 350°F.

3. Brush the eggplant slices with the olive oil using a cooking brush and set in a nonstick pan over medium-high heat. (By brushing the eggplant instead of coating the pan, we reduce the amount of oil.)

4. Sear the slices on each side for 3 to 4 minutes, until the eggplant has light golden-brown spots. Press down occasionally with a spatula to ensure that the entire surface of the eggplant slice touches the pan. The eggplant is not fully cooked yet, but the exterior gets that charred roast.

5. Transfer the eggplant slices to a medium baking sheet and place in the oven for 15 to 20 minutes to allow the eggplant to fully cook.

6. While the eggplant is baking, toast the walnuts in a small dry pan over medium heat, tossing continuously, until the edges of the walnuts look dark brown (about 2 minutes). Remove from the pan,

let cool, and chop coarsely.

7. In a small bowl, mix the tahini (stir it first, as it tends to separate), lemon juice, garlic, and salt and pepper to taste. The paste will thicken once mixed; add 1 tablespoon of water at a time and continue whisking until the sauce is creamy, not thick (you should be able to pour it with a spoon).

8. Once the eggplant is cooked, place the slices on a serving plate. Pour the tahini mixture over top, sprinkle with the crumbled feta and toasted walnuts, and top with the fresh parsley. Add red pepper flakes for heat if desired

Notas

This warm roasted eggplant with tahini and walnuts brings all the right textures together. Typically, roasting the eggplant to a crunchy top and creamy middle requires a lot of oil, as the eggplant acts like a sponge. The method below will yield the same results with a fraction of the oil. To connect with my roots, I loaded these delicious eggplants with all my favorite Mediterranean ingredients: tahini, walnuts, parsley, and feta cheese. It's an epic flavor and texture combination that will make you want to lick your plate clean!