Baked Eggplant

Ingredients

• 2 mediumaubergines
• 1 smalltomato, diced
• 15 g (¼ cup)chopped parsley
• 2 tbsp (about 18 g), or as neededpine nuts
• enough to sprinklesalt
• 60 ml (¼ cup)olive oil or vegetable oil
• 60 ml (¼ cup)water
• 60 ml (¼ cup)lemon juice
• 60 ml (¼ cup)tahini sauce
• 1garlic clove, minced
• ¼ tsp, or more to tastesalt

Instructions

1. 1

   Wash the produce

   Wash the aubergines, parsley and tomato.

2. 2

   Slice the aubergine

   Cut the aubergines into slices, lay them on kitchen paper and sprinkle with salt.

3. 3

   Blot the slices

   Press the slices with kitchen paper to absorb the moisture.

4. 4

   Arrange on tray

   After 5 minutes, place the aubergine slices on a baking tray.

5. 5

   Brush with oil

   Drizzle with oil and brush the slices on both sides.

6. 6

   Broil the aubergine

   Cook under the grill at its highest temperature.

7. 7

   Turn the slices

   Turn the aubergine slices over to cook the other side.

8. 8

   Mix the tahini

   While the aubergine cooks, mix the tahini sauce ingredients together until you have a smooth sauce.

9. 9

   Prepare the topping

   Chop the tomato and parsley.

10. 10

    Cool the aubergine

    Remove the aubergine from the oven and let it cool before adding the tomato and parsley.

11. 11

    Add the toppings

    Top each aubergine slice with tahini sauce, tomato, parsley and pine nuts.

12. 12

    Chill before serving

    Place the topped aubergine in the fridge until serving.

What is baked aubergine with tahini?

This dish pairs cooked aubergine with tahini, lemon, garlic and fresh toppings. Aubergine and tahini are common in Middle Eastern and eastern Mediterranean cooking, though this particular recipe does not specify a regional origin.

Here, the aubergine is broiled in slices, then served with tomato, parsley and pine nuts. The creamy, tangy sauce and fresh toppings balance the browned vegetable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 7g protein, 24g carbs, 22g fat.

Aubergine and tomato provide most of the carbohydrates, while the oil and tahini contribute most of the fat; the tahini and pine nuts also add some protein. Pair a serving with a source of lean protein and extra vegetables for a more substantial, balanced plate.

The aubergine and salt

Slicing the aubergines gives them plenty of surface area to cook under the grill. Salting and blotting them first helps remove surface moisture before they go on the tray.

Kitchen paper is useful for pressing away the moisture without breaking up the slices. The recipe calls for 5 minutes between arranging the salted slices and putting them on the tray.

Oil and broiling

Oil both sides so the slices are coated evenly. Olive oil gives a more pronounced flavour; vegetable oil is a milder alternative.

The recipe specifies the grill's highest temperature but does not give a cooking time. Keep an eye on the slices and turn them so both sides cook.

Mixing the tahini sauce

The sauce combines tahini with lemon juice, water, minced garlic and salt. Mixing them together gives you a pourable dressing for the aubergine.

The method does not specify an order for adding the sauce ingredients. Stir until combined before spooning it over the cooled slices.

Fresh toppings

Tomato and parsley: chop them while the aubergine cooks, then add them after it has cooled. This keeps the topping fresh rather than letting it soften on the hot slices.

Pine nuts: scatter them on at the end for a nutty finish. The amount can be adjusted to taste.

Serving and chilling

The recipe directs you to chill the assembled aubergine until serving. Arrange the slices in a single layer if possible, so the toppings stay in place.

Serve as a side dish or as part of a spread with bread, grains or other vegetables. Since the dish is chilled before serving, allow time for that step when planning the meal.

Recipe notes & tips

• Slice the aubergines evenly so the pieces cook at a similar rate.
• Blot the salted slices thoroughly before oiling them.
• Brush both sides with oil as directed for more even cooking.
• Watch closely under the grill, as the recipe gives no cooking time.
• Let the slices cool before adding the tomato and parsley.
• Chill the assembled dish until you are ready to serve it.

Variations

• Extra lemon: Add a little more lemon juice to the tahini sauce for a sharper flavour.
• Herb change: Replace some of the parsley with chopped mint for a different fresh note.
• Spiced topping: Add a pinch of ground cumin to the tahini sauce.
• More crunch: Add extra pine nuts just before serving.
• Vegetable platter: Serve the aubergine alongside other grilled or roasted vegetables.

Common mistakes to avoid

• Skipping the blotting: Excess surface moisture can make the slices harder to brown; press them with kitchen paper first.
• Uneven slices: Pieces of different thicknesses may cook at different rates; cut them as evenly as you can.
• Leaving the grill unattended: The highest setting can brown the aubergine quickly; keep watch and turn the slices.
• Adding toppings while hot: Heat can soften the tomato and parsley; cool the aubergine before topping.
• Overdoing the salt: The slices are salted before cooking and the sauce has salt too; taste before adding extra.

How to store

Store leftovers covered in the fridge and eat within 2 days. This dish is served chilled, so it does not need reheating; the aubergine may soften as it sits.

Frequently asked questions