Roasted Eggplant
Posted: | Categories: Recipes | Tags:gluten-free sides vegan
Roasted Eggplant
Melissa Ben-Ishay
Savory Recipes
This eggplant is one of my husband’s favorite foods. We were recently in Israel visiting his family and I was inspired to make a whole roasted eggplant just like his mom does. It’s a great example of how preparing food can totally transform the flavor, with the char adding a delicious caramelization to the eggplant. Once it’s topped with herbs, creamy tahini, and scallions, it’s the perfect side for dinner. Pro tip: The leftovers are delicious in a bowl or stuffed into a pita.
Ingredients
- 1 medium eggplant, washed
- 1/4 cup chopped parsley or cilantro
- 3-4 scallions, trimmed and cut into ¼” pieces
- Tahina, to serve
Directions
Poke the eggplant with a fork and place on a sheet pan in the oven. Broil on high for 10 minutes, then flip and broil for another 10-15 minutes.
- In a small bowl, mix the scallions and herbs together. Separately, mix together the tahini.
- Remove the eggplant from the oven when it can no longer hold its shape, the skin is wrinkly, and it starts to smell a bit like a campfire. That’s the flavor!
- Once the eggplant is cool enough to handle, cut in half lengthwise.
- Drizzle generously with tahini and sprinkle the herbs and scallions on top to serve.
