A Year in the Kitchen with Nigel Slater: October's Roast Eggplant with Tahini

October 23, 2009 · 6 comments

in healthy,nigel slater,vegetables,vegetarian

Alright, I’ll admit right off the bat that this recipe was a bit of a cop-out for me.  Normally when I cook from In the Kitchen I try to make something that I may not think about making myself.  This is not one of those things.   I use tahini yogurt dressing like other people use ketchup.

But having just gotten back from vacation and still easing my way back into cooking, this was a perfect recipe to try.   At first, a ham and bean dish from the book caught my eye because it looked so comforting.  Now, I am NOT a ham person.  I mean, I will eat it if it’s there, but never on my own volition. And like I said, I like to make things I normally wouldn’t make, which is why that dish stuck out.  But where does a person get not-a-lot of ham? I certainly wasn’t going to buy a whole ham and though I’m sure they sell large pieces somewhere, I didn’t know where. And I was too lazy to find out.  So that recipe will have to wait for another time.

As for the eggplant, it’s no surprise I liked the eggplant this way since I like tahini-yogurt sauce. The thyme was a nice addition to the dressing, since I don’t normally use it.  One issue I had with the eggplant was the peel. Whenever I make eggplant, I always peel about half of it (basically in a striped pattern) and I wish I would have done that here because there was a bit too much…chew? for me.

Roast Eggplant with Tahini

Adapted from Nigel Slater

1 eggplant
2.5 Tbsp. olive oil
ground cardamom
2 heaping Tbsp. plain yogurt
1 Tbsp. tahini paste
1 tsp. fresh minced thyme
a couple of squeezes of fresh lemon juice
a drizzle of olive oil
2 Tbsp. pine nuts
salt and pepper

Preheat the oven to 400. Slice the leafy ends off the eggplant and then slice it in half lengthwise. Cut eat half into two pieces, and then cut each of those pieces into 3 short/fat lengths.  Place in a baking dish and toss with the olive oil, some ground cardamom, salt and pepper. Roast for about 45 minutes.

Meanwhile, make the dressing by combining the yogurt, tahini, thyme, lemon juice, a drizzle of olive oil and some salt and pepper to taste. Toast the pine nuts in a dry skillet over medium heat until fragrant.

After the eggplant has roasted, plate and drizzle with the dressing and toasted pine nuts.

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