Ottolenghi Eggplant Recipe
This Ottolenghi Eggplant Recipe is rich, smoky and full of deep roasted flavor. It is a simple vegetarian dish that feels warm and comforting. This Ottolenghi Eggplant Recipe brings Middle Eastern style cooking into your home kitchen.
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 2 tablespoons yogurt optional
- Fresh parsley for garnish
Instructions
Prepare the Eggplant
- Wash the eggplants and cut them in half. Score the inside lightly with a knife. This helps the flavor soak in better during cooking.
Season the Eggplant
- Brush olive oil over the cut sides. Sprinkle salt, pepper, cumin, and paprika evenly. Make sure every part is well coated.
Preheat the Oven
- Set your oven to 200°C (400°F). Let it fully heat before roasting the eggplant for best texture and flavor.
Roast the Eggplant
- Place eggplant halves on a baking tray. Roast for 30–35 minutes until soft and golden. The inside should become creamy and tender.
Prepare the Sauce
- In a bowl, mix tahini, lemon juice, garlic, and a little water. Stir until smooth and creamy. Adjust thickness as needed.
Mash the Eggplant
- Once roasted, scoop out the soft eggplant flesh. Lightly mash it with a spoon. Do not over-mash for better texture.
Combine Flavors
- Mix mashed eggplant with tahini sauce. Stir gently so flavors blend well. Taste and adjust seasoning if needed.
Serve the Dish
- Place on a serving plate. Drizzle extra olive oil on top. Garnish with fresh parsley and serve warm.
Notes
- Add chili flakes for spicy flavor
- Use smoked paprika for deeper taste
- Add pomegranate seeds for freshness
- Grill eggplant instead of roasting
- Do not overcook for best texture
- Use vegan yogurt for dairy-free version