Roasted Eggplant With Tahini Mint Sauce

Ingredients

Metric

1 kg ~ 2 medium eggplants
½ tbsp olive oil for roasting
¼ tsp salt
2 tsp sesame seeds

Sauce:
500 g ~ 1 medium eggplant
120 ml water
2 tbsp ~ 15 g fresh mint
2 tbsp tahini
1 tbsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp salt

US

2 lb ~ 2 medium eggplants
½ tbsp olive oil for roasting
¼ tsp salt
2 tsp sesame seeds

Sauce:
1 lb ~ 1 medium eggplant
½ cup water
2 tbsp fresh mint
2 tbsp tahini
1 tbsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp salt

MAKES2 portions

PREP TIME10 minutes

COOKING TIME30 minutes

TOTAL TIME40 minutes

Steps

1Preheat the oven to 200°C (400°F) Fan. Peel and cut all of the eggplants lengthwise. Place on top of a baking tray lined with baking paper. Score each with a knife. Lightly coat or spray them with olive oil and sprinkle with salt.

2Roast in the middle of the oven for 10 minutes. Flip them over and roast for another 10 minutes.

3Reserve one of the roasted eggplants for the sauce. Once the eggplants are roasted, add them to a preheated non-stick frying pan.

4Place a lid on top of the eggplants and add something heavy on top (use a heavy pot).

5Fry over medium heat for 2 minutes. Remove the pot and the lid and flip the eggplants over. Then place the lid and the pot back on. Fry, pressed, for another 2-3 minutes.

6In the meantime, make the sauce. Add reserved eggplant, water, tahini, fresh mind, vinegar, garlic powder, onion powder and salt to a blender (small cup).