Eggplant is roasted until tender and blackened then served with braised lentils a light creamy tahini sauce and crunchy pine nuts.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Cooking Foodie | 2022-11-23 15:00:08 |  10,730 Views |
Roasted Eggplant with Tahini | Side Dish Recipe
Serious Eats / J. Kenji López-Alt
This dish of roasted eggplant caramelized and tender served over braised lentils with an exceptionally light and creamy tahini sauce and crunchy pine nuts was dinner and lunch for more than I can count a few weeks ago. Not that I'm complaining: it's extremely good.
I have to admit it was a little disappointing to see my book eliminated from the quarterfinals of Food52’s annual Piglet Cookbook Competition but it was a loss made all the sweeter by the fact that I was introduced to another book that I would never have seen if it hadn’t been for the competition. As soon as I read Phyllis Grant’s breathtaking description of the tahini sauce recipe in Michael Solomonov’s Zahav I ordered the book without a second thought.
