Mediterranean Spiced Eggplants (Print Version)
# Ingredients:
→ Base
01 -
1 large eggplant
02 -
3 tablespoons of extra virgin olive oil
→ Spice Blend
03 -
1/2 teaspoon of ground cumin
04 -
1/4 teaspoon of ground coriander
05 -
1/4 teaspoon of dried oregano
06 -
1/4 teaspoon of dried basil
07 -
1/8 teaspoon of ground cardamom (optional)
08 -
1/8 teaspoon of ground cinnamon
09 -
1/2 teaspoon of salt
10 -
1/4 teaspoon of garlic powder
11 -
1/4 teaspoon of black pepper
→ Sauce and Topping
12 -
4 tablespoons of tahini
13 -
Juice from half a lemon
14 -
2–3 tablespoons of warm water
15 -
1 tablespoon of fresh parsley, chopped
16 -
3 dates, pitted and chopped (optional)
# Instructions:
01 -
Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.
02 -
Cut the eggplant into chunks about 1.5 inches (4 cm) wide. Toss them with the olive oil in a big bowl.
03 -
Grab a small bowl and combine the spices: cumin, coriander, salt, pepper, cinnamon, cardamom, garlic powder, oregano, and basil.
04 -
Spread out the eggplant pieces on the lined baking sheet. Sprinkle the spice mix over them and stir them around to coat each chunk evenly.
05 -
Roast for around 20 minutes. Then flip the pieces and cook another 5–10 minutes, until they’re soft and nicely browned.
06 -
While the eggplants roast, make the tahini sauce. Stir tahini, warm water, lemon juice, and a pinch of salt together until smooth. Add a little more water if you want it thinner.
07 -
Put the roasted eggplants on a plate. Drizzle the tahini sauce over them or serve it on the side. Garnish with parsley and dates if you'd like.
# Notes:
01 -
This dish can be enjoyed hot or at room temperature.
02 -
You can prepare the tahini sauce up to three days in advance.