Try this Marinated Eggplant with Tahini and Oregano recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 425°F. Trim the stalk end off the eggplants, then cut each eggplant in half widthwise. Cut the fat lower pieces lengthwise in half and then cut each half into 3 wedges. Do the same with the thinner pieces, but cut each half into 2 wedges. You should end up 30 similar-size pieces with skin on their curved side.
2. Place the eggplant pieces on a large baking sheet. Brush on all sides with plenty of olive oil and season generously with salt and pepper. Roast the eggplant for 15 to 18 minutes, until they are golden brown and totally soft inside.
3. Meanwhile make the marinade by whisking together the jalapeño, herbs, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium mixing bowl until smooth. Add a crushed garlic clove.
bowl until smooth. Add a crushed garlic clove.
4. As soon as the eggplants come out of the oven, add them to the marinade, gently tossing to coat completely. Leave them to marinade at room temperature for at least 2 hours before serving. You can store them in the fridge for up to 2 days at this stage, but make sure you don't serve the eggplant cold; if refrigerating take them out of the fridge for at least 1 hour before serving.
5. While the eggplant marinades, make the tahini sauce by whisking together the tahini, 2/3 cup water, 5 tablespoons lemon juice, 2 minced garlic cloves, and 1/2 teaspoon salt until smooth.
6. To serve, arrange the eggplant wedges on a plate then drizzle with the tahini sauce.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 181 | ||
Calories from Fat: 139 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.7mg | 2 % | |
Potassium 172mg | 5 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 6.5g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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