Roasted eggplant with tahini
Serves 4
In the latest Nigel Slater book (not in the new Schlesinger collection), the English food writer offers eggplant that is roasted, then served with a yogurt-tahini dressing. Add a hearty grain and a green salad, and you have a fine meal.
| 2 | medium eggplant s |
| 1/2 | cup olive oil |
| Salt and black pepper, to taste | |
| Pinch of ground cardamom | |
| 3 | tablespoons plain low-fat yogurt |
| 1 1/2 | tablespoons tahini paste |
| Juice of 1/2 lemon | |
| 1 1/4 | teaspoon fresh thyme leaves |
| 1/4 | cup pine nuts, toasted |
2. Remove the stems from the eggplants. Quarter each one lengthwise. Cut the pieces into thirds to make shorter lengths.
3. In a roasting dish, toss the Notes: eggplant with all but 1 tablespoon of the olive oil, salt, pepper, and cardamom. Roast for 45 minutes or until the eggplant is soft and toasted.
4. Meanwhile, in a bowl, whisk the yogurt, tahini, and the remaining 1 tablespoon of oil. Add salt, pepper, lemon juice, and all but 1/4 teaspoon of the thyme leaves.
5. Transfer the warm eggplant to the dressing and toss gently until lightly coated. Spoon onto a serving plate and scatter with the toasted pine nuts and the reserved 1/4 teaspoon thyme leaves. Adapted from "The Kitchen Diaries, A Year in the Kitchen with Nigel Slater" 