Heart and Heron love baby eggplant. Heart has, on more than one occasion, insisted that she get one from the market to play with like it was literally… a baby. Brings new meaning to “playing with you food”. We like ours simply roasted in the oven, slathered with tahini for the adults and plain for the kids. This recipe couldn’t be easier.
2 baby eggplants cut in half lengthwise (I leave the top on because I think it looks nice, but you could cut off before putting it in the oven.)
1/2 tsp sea salt
fresh ground pepper
2-ish tbsp of olive oil (divided)
1/4 cup tahini
1/4 cup of water
juice of one lemon
1 garlic clove (minced)
2 tsp of olive oil
Heat oven to 425. Rub a sheet pan or jelly roll pan with 1 tbsp of olive oil to prevent the eggplant from sticking too much. Season the eggplant with plenty of salt and pepper and place the eggplant cut side down so it gets nice and crisp. Roast for 15 minutes, then turn the eggplant (you probably don’t even need to flip it, but it made me feel like I was doing something!). Roast for another 5 or so minutes. Drizzle with the remaining olive oil while it is still warm. Meanwhile, whisk together the water and tahini then wish in all the other sauce ingredients and drizzle it over the eggplant. This is good warm or room temperature.