Discover the delightful flavors of Middle Eastern cuisine with this Aubergine Tahini Rezept. This recipe features roasted eggplant with tahini, creating a creamy tahini sauce that’s perfect for a variety of dishes.
Ingredients
Scale:
2 medium aubergines (eggplants), sliced into 1-inch rounds
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (optional)
1/2 cup tahini
1/4 cup lemon juice (freshly squeezed)
2 cloves garlic, minced (optional)
1/4 cup water (adjust for desired consistency)
Salt to taste
1 tablespoon olive oil (optional for richness)
Chopped fresh parsley or cilantro for garnish
Chili flakes (for heat, optional)
Extra lemon wedges for serving
Instructions
Preheat your oven to 400°F (200°C).
Slice the aubergines into 1-inch rounds and place them in a bowl. Drizzle with olive oil, sea salt, black pepper, and smoked paprika. Toss gently and let sit for about 10 minutes.
Arrange the seasoned aubergine slices in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through until tender and golden brown.
While the eggplant is roasting, combine tahini, lemon juice, garlic, and salt in a bowl. Gradually add water until you achieve a smooth consistency. Stir in olive oil if desired and adjust seasoning.
Once the aubergines are roasted, arrange them on a serving platter and drizzle with tahini sauce.
Garnish with parsley or cilantro, chili flakes, and serve with lemon wedges.
