Ingredients

The following ingredients have 4 Servings
  • 1 eggplant
  • 2 tbsp olive oil
  • 3 tbsp tahini
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 2 tbsp water (approx)
  • 1 tbsp pine nuts
  • 1/2 tsp date syrup (or pomegranate molasses/honey)

Instruction

  • Preheat oven to 400F/200C.
  • Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
  • Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top. 
  • While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency. 
  • Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.
  • When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.