Mediterranean Eggplant (Print Version)
# Ingredients:
→ Base
01 -
1 large eggplant
02 -
3 tablespoons of extra virgin olive oil
→ Spice Mix
03 -
1/2 teaspoon of salt
04 -
1/4 teaspoon of black pepper
05 -
1/2 teaspoon of ground cumin
06 -
1/4 teaspoon of ground coriander
07 -
1/8 teaspoon of ground cinnamon
08 -
1/4 teaspoon of dried basil
09 -
1/4 teaspoon of dried oregano
10 -
1/4 teaspoon of garlic powder
11 -
1/8 teaspoon of cardamom (optional)
→ Sauce and Toppings
12 -
4 tablespoons of tahini
13 -
2–3 tablespoons of warm water
14 -
Juice from half a lemon
15 -
1 tablespoon of freshly chopped parsley
16 -
3 pitted and chopped dates (optional)
# Instructions:
01 -
Turn on your oven to 230°C and line a baking tray with parchment paper.
02 -
Chop the eggplant into 4 cm cubes. Toss them with the olive oil in a large mixing bowl.
03 -
In a small bowl, combine all the spices—salt, black pepper, cumin, coriander, cinnamon, cardamom, basil, oregano, and garlic powder.
04 -
Spread the eggplant cubes evenly on the tray. Sprinkle the spice blend on top, making sure all pieces are well-coated.
05 -
Bake for 20 minutes, then flip the cubes over. Continue baking for another 5–10 minutes until they're soft and golden brown.
06 -
While the eggplant's in the oven, mix tahini with the warm water, lemon juice, and a pinch of salt. Add more water if you'd like it thinner.
07 -
Place the roasted eggplant on a serving dish. Drizzle with the tahini sauce or serve the sauce on the side. If you like, add fresh parsley and chopped dates on top.
# Notes:
01 -
This dish can be enjoyed warm or at room temperature.
02 -
The tahini sauce can be made up to 3 days ahead of time.