Arabic
Arabic Roasted Eggplant with Tahini Sauce and Pine Nuts
⏱ 60 minutes
🍽 4 people
👁 7 views
Ingredients
- 2 large eggplants, cut into 1-inch cubes (800g)
- 1/4 cup olive oil (60ml)
- 2 cloves garlic, minced (6g)
- 1 tablespoon ground cumin (15g)
- 1 teaspoon smoked paprika (5g)
- Salt and pepper, to taste
- 2 cups tahini sauce (450g)
- 1/4 cup pine nuts, chopped (30g)
- 2 tablespoons freshly squeezed lemon juice (30ml)
- 1/4 cup crumbled feta cheese (60g)
Preparation Steps
- Preheat oven to 400°F (200°C).
- Toss eggplant cubes with olive oil, garlic, cumin, smoked paprika, salt, and pepper on a baking sheet.
- Roast in the oven for 30 minutes, or until tender.
- Meanwhile, mix tahini sauce, pine nuts, lemon juice, and feta cheese in a bowl.
- To assemble, place roasted eggplant cubes in a serving dish, drizzle with tahini sauce mixture, and serve.
