Eggplants are the most versatile vegetable.
The types of preparations are endless. You can cut it into slices and serve it crispy, or enjoy it in warm or cold salads. The eggplant is most known in Israel as part of the famous “SABICH” sandwich - which is a pita filled with hard boiled egg, lots of fresh chopped herbs, Israeli salad, slices of fried eggplant and lots of tahini dressing on top. It is one of the most popular street foods in Israel!
In this recipe I oven-roasted the eggplant and made a dressing with my favorite fresh herbs: parsley, cilantro, mint and dill. It is paired together with tahini paste, garlic and lemon. This dressing quickly became my all time favorite. You can also use it on any roasted vegetables such as cauliflower, sweet potatoes and more.
This eggplants dish is surprisingly easy to make and I guarantee it will be the crowd favorite!
Ingredients
Eggplant
- 2 whole eggplants cut into thick slices
- 1/4 cup olive oil
- 1 teaspoon maldon salt
Green Herby Tahini Dressing
- Handful of parsley cilantro, mint and dill leaves
- 2 garlic cloves
- 1/4 cup pure unsalted tahini paste
- Juice from 1/2 lemon
- 1 tablespoon honey
- 1/2 teaspoon salt
- 3/4 cup cold water
Garnish
- Chopped mint leaves and sumac
Nutritional Facts
Instructions
- Preheat oven on convection broil to 450F/240C.
- Place the sliced eggplants evenly on a baking pan.
- Season with olive oil and maldon salt.
- Roast it in the oven until the eggplants are golden. Flip midway. It takes around 15 minutes.
- Meanwhile prepare dressing. Place herbs, garlic, tahini, lemon, honey, salt and water in a food processor and blend into a smooth dressing texture.
- On a nice plate pour some of the green herbs tahini dressing.
- Place the roasted eggplant on top of the dressing.
- Pour the rest of the dressing over top.
- Garnish with fresh chopped mint and a sprinkle of sumac.
