by Caitlin Saniga
1 dozen fairytale eggplants, 3-4 inches long each
- olive oil, for brushing
- salt and pepper, to taste
- 2 tablespoons tahini
- 1 tablespoon water
- juice of half of a lemon
- 1/2 teaspoon smoked paprika
- 1 clove minced garlic
- chopped cilantro, for garnish
- toasted sesame seeds, for garnish
Preheat the oven to 400 degrees. Slice each eggplant in half, lengthwise. Lightly brush the whites of each eggplant with olive oil. Sprinkle with salt and pepper. Arrange on a baking sheet, and bake until the eggplant is tender, 15-20 minutes.
Meanwhile, prepare the sauce by whisking together the tahini, water, lemon, smoked paprika and garlic. Season with salt and pepper, and add water if necessary to achieve desired consistency.
Place the roasted eggplant on a platter, and drizzle with tahini sauce. Garnish with cilantro and sesame seeds. Serve warm.
Recipe adapted from: Lydia’s Flexitarian Kitchen.