Read on to learn how to roast eggplant and see how easy it is to put together this middle eastern-inspired dish!
I think we can all agree that eggplant is a polarizing vegetable. It’s certainly not your universally-loved tomato and even in spite its raunchy emoji reputation, it still doesn’t have the sex appeal of the fashionable avocado. But I would like to take a moment to prove all the eggplant-haters wrong. Hear me out…
Many people steer clear of eggplant because it can be watery, bitter, greasy, and/or bland – and to be fair, these reasons are valid. But eggplant is actually very easy to coax into deliciousness, as long as you follow a few simple steps. I’m partial to the roasting method because it combats all four of these issues.
Here’s how to roast eggplant:
- Salt it: eggplant contains a lot of moisture, which contributes to its wateriness and bitterness. To draw out the excess water, salt the eggplant and set it aside for 30 minutes to drain.
- Rinse it and pat it dry.
- Brush it with oil and season with salt: this helps it caramelize and ensures you won’t end up with bland eggplant.
- Roast it at 375ºF (190ºC): this temperature is gentle enough to soften the eggplant and cook it evenly, yet strong enough to get it nicely browned.
This delicious summery recipe was inspired by a sleepy, après-redeye lunch Rene and I had at Yotam Ottolenghi’s Nopi during a layover in London. Ottolenghi is known for complex middle eastern flavors and creative ways with vegetables, and seems to have a particular affinity for eggplant. One of the dishes we ordered at lunch was this creamy, smoky roasted eggplant with a cool sauce and crunchy nuts, and I knew I’d have to recreate it at home.
This roasted eggplant recipe turns out incredibly delicious. After 30 minutes of roasting, the eggplant becomes rich and fragrant, almost buttery in texture, and the nuttiness of the tahini sauce makes the perfect complement. The crunchy almonds add contrast and the parsley lends a bright, herby freshness. I hope you love it as much as I do!
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PinDescription
This vegan roasted eggplant dish is inspired by Yotam Ottolenghi’s Nopi restaurant in London.
Ingredients
- 1 ½ pounds eggplant (about 2 medium or 3 small), trimmed and cut into ½-inch-thick rounds
- Sea salt
- ½ cup raw sliced almonds
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 garlic clove, crushed
- 2 to 4 tablespoons filtered water
- Freshly ground black pepper to taste
- About ¼ cup torn flat-leaf parsley
Instructions
- Place the eggplant in a colander and sprinkle generously with salt, making sure all the slices are salted. Top with a plate and weigh it down with something heavy (like 2 cans). Set aside for 30 minutes.
- Preheat the oven to 375ºF.
- Meanwhile, place the almonds in a small skillet over medium heat. Toast, tossing occasionally, until lightly golden and fragrant, 3 to 5 minutes. Turn the heat off. Add 1 teaspoon of the oil and toss to coat. Add the paprika, garlic powder, cayenne, and ¼ teaspoon salt. Toss to coat and set aside.
- In a bowl, combine the tahini, garlic, lemon juice, 2 tablespoons of water, and ¼ teaspoon salt. Whisk until the sauce is smooth and has a pourable consistency (at first it may seem like nothing’s happening, but keep whisking and it’ll come together); add more water if needed. Taste and adjust the seasonings if needed. Set aside.
- Rinse off the eggplant and pat it dry with a kitchen towel. Arrange it in a single layer on a parchment paper-lined baking sheet. Lightly brush the eggplant slices with oil and season with salt. Flip and brush and season the other side. Roast until the eggplant is lightly browned and soft, 30 to 35 minutes, flipping the slices once halfway through cooking.
- To serve, arrange the eggplant on a platter, drizzle with the tahini sauce, season with pepper, and top with the spiced almonds and parsley. Serve warm or at room temperature.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 176
- Carbohydrates: 10.8 g
- Fiber: 22 g
- Protein: 4.6 g
Keywords: eggplant, tahini, almonds, parsley, israeli recipes, ottolenghi
![Growing up, cabbage was a staple in my diet – showing up in borscht, varenyky, salads, and as stuffed cabbage. I guess you could say I took it for granted, and for a long time after moving out of my parents’ house, never cooked with it myself. Recently, though, I’ve been having a cabbage moment, and only now am I realizing how awesome – and under-appreciated! – this vegetable is. .
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First off, it’s delicious – crunchy, juicy, a little sweet (SO much more exciting than mesclun greens - sorry, I f***ing hate mesclun… 🤮). Secondly, it’s versatile – working equally well in raw salads and simmered in soups. Lastly, it’s very affordable (about $1.50 per pound) and lasts for forever in your crisper drawer, even after you cut into it. And the health benefits are off the charts.
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Today on the blog, I’m sharing this massaged cabbage-kale salad with citrus. It’s full of crunchy vegetables, juicy orange and grapefruit slices, and a simple homemade vinaigrette. Perfect for spring 🌸 - which, if you haven’t been outside lately, it almost is! [recipe in bio link]](https://thenewbaguette.com/wp-content/plugins/instagram-feed/img/placeholder.png)
My husband loves eggplant but i usually just make eGgplant parmesan. I decided to try this recipe last night and he loved it! Its great to try something different especially when it turns out so gOod..
That’s awesome, Jordan! Glad you guys enjoyed the recipe 🙂
YUM! This looks delicious and I’ll be trying it next week. As I get further into healthier eating I find myself relying on your recipes more and more, so thank you! <3
Aw thank you, Jess! So happy to hear that <3
I followed the recipe and it came out delicious!!! Highly recommend it, good beyond description. jola