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

06

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.

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

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6 thoughts on “A Year in the Kitchen with Nigel Slater: October’s Roast Eggplant with Tahini

  1. That looks incredible! I love eggplant and I’m always looking for ways to use tahini. I’m definitely putting this one on the “must try” list. Thanks for sharing!

  2. This dish is all about the dressing for me. Simply roasted but the tahini sauce and pine nuts take it to a different level.

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