Middle East Inspired Eggplant with Lemon Tahini Sauce
Ingredients
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Optional: cayenne pepper to taste for a little heat
- Lazy Lemon Hummus Dressing
- 2 tbsp hummus
- 1 tbsp lemon juice
- 1 tbsp water (Adjust amount of hummus vs water to your liking)
Preparation
Preheat oven to 400 degrees
Slice eggplant and soak in salted water for approx 10 min to take out bitterness, the drain and pat dry
Prepare other veggies for roasting. I HIGHLY recommend roasting at least chickpeas in addition to the eggplant. They pair so well together I can’t imagine them apart! I actually roasted chickpeas, broccoli, and mushrooms and was THRILLED with how it all came out
Place veggies on a sheet pan, drizzle with olive oil and sprinkle with spice blend. Roast 10 min, then flip veggies over and roast another 10 (if roasting lots of veggies may need to double your batch of the spice blend)
While veggies are roasting: make your dressing and toast your pine nuts to garnish
Lazy Lemon Hummus
To toast pine nuts: heat pan on medium/low heat, stir pine nuts frequently and watch closely to make sure they don’t burn. Pine nuts are ready when fragrant and slightly golden. Turn off stove and set aside, the nuts will continue to cook slightly as they cool
Serve with a side of Israeli salad or couscous and you have a dinner that’s in season, savory, flavorful, and super easy to make and keeps great as leftovers
