Soft roasted eggplant with tamari tahini drizzle
When you think of comfort food, rarely does eggplant come to mind. This dish however dispels that myth. The softness of the roasted eggplant combined with the earthy tomes of the tahini and zing of the roasted tomatoes is the ultimate winter warmer.
Handful of cherry tomatoes, halved
1 tablespoon of tahini
2 teaspoons of tamari (gluten-free soy sauce)
Juice of half a lemon
1 garlic clove, crushed
Sea salt + black pepper
Extra virgin olive oil
Parsley, to garnish
Pre-heat the oven to 200 C (400 F). Halve the eggplant and make diamond slits with a sharp knife on the flesh side. Salt and place flesh up, to allow the eggplant to sweat out some of its liquid (about 20 mins).
Brush the flesh of the eggplant with extra virgin olive oil and place, flesh down, in the oven. Roast until very soft and tender, around 30 minutes.
Add some olive oil and the garlic to a small saucepan and cook until fragrant. Add the tomatoes and cook, stirring, until tender.
To make the dressing, whisk together the tahini, tamari, lemon juice and add salt and pepper. Add some water to dilute if necessary. Keep stirring and adjusting until you reach your desired taste and thickness.
Once the eggplant is done, drizzle with the tahini sauce and top with the tomatoes. Serve immediately.
Vegan | Gluten-free | Paleo