Fire Roasted Eggplant with Tahini and Tomato Sauce

    • Prep Time
    • 5 mins
    • Cook Time
    • 1 hr 10 mins
    • Yield
    • 1 eggplant
    • Difficulty Level

This recipe for fire roasted eggplant with tahini and tomato sauce is really great! I have combined my grandma’s stovetop roasting technique with a little Middle Eastern seasoning to create this great eggplant dish.

The roasted eggplant, which gets perfectly charred from the stovetop burner, is so flavorful and smooth when dressed with the sweet tomato sauce and garlic tahini. It looks gorgeous, too!

Hope you enjoy this appetizer as much as my family does. They made me make it three times this past weekend. Enjoy!

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5 Ratings

Ingredients

Instructions

  • 1. Wash eggplant. Wrap it in aluminum foil, making sure that the foil tightly covers the whole eggplant.
  • 2. Grill or roast prepared eggplant over open flames, using a grill or gas stove burner. Turn eggplant every 10-15 minutes, making sure every side is charred. Total roasting time is about 40 minutes.
  • 3. When the eggplant is fully roasted, cool for 10-15 minutes, then carefully unwrap foil.
  • 4. Peel off the skin, making sure to leave the whole eggplant intact. Place peeled eggplant in strainer for 20 minutes to remove moisture.
  • 5. Chop or smash garlic and salt into a paste. Mix garlic with tahini and lemon juice until fully incorporated. Add water and mix.
  • 6. Place the eggplant on serving plate, drizzle with garlic tahini and tomato sauce and serve! Enjoy!

Instructions

  • 1. Wash eggplant. Wrap it in aluminum foil, making sure that the foil tightly covers the whole eggplant.
  • 2. Grill or roast prepared eggplant over open flames, using a grill or gas stove burner. Turn eggplant every 10-15 minutes, making sure every side is charred. Total roasting time is about 40 minutes.
  • 3. When the eggplant is fully roasted, cool for 10-15 minutes, then carefully unwrap foil.
  • 4. Peel off the skin, making sure to leave the whole eggplant intact. Place peeled eggplant in strainer for 20 minutes to remove moisture.
  • 5. Chop or smash garlic and salt into a paste. Mix garlic with tahini and lemon juice until fully incorporated. Add water and mix.
  • 6. Place the eggplant on serving plate, drizzle with garlic tahini and tomato sauce and serve! Enjoy!

Rate this recipe

  • 5 people rated this recipe

  • Average Rating

    (3.2 / 5)


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