Marniated Eggplant with Tahini Sauce
Adapted from: The Ottolenghi Cookbook
1.5 lb. / 750g eggplants
Olive oil for brushing
Salt and pepper for seasoning
1 mild red chili or 3-4 mild yellow chilies
2 tbsp coriander/cilantro, finely chopped
2 tbsp sweet marjoram, finely chopped
1 garlic clove, crushed
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1 tsp coarse sea salt
1 tsp cayenne pepper
1/3rd cup / 75g tahini paste
1/3rd cup / 75 ml water
3 tbsp / 40 ml lemon juice
2 garlic cloves, crushed
- Preheat oven to 220C/425F.
- Trim the eggplants; cut them into wedges such that each wedge has skin on it.
- Place the wedges in a roasting tray and brush with olive oil and season with salt and pepper. Bake this for 15-18 minutes until they are golden brown and soft inside.
- For the marinade, heat 4 tbsp oil with the garlic until the garlic is fragrant and just begins to sizzle. Turn off the heat. Let this cool a little and then add the other ingredients and mix well.
- As soon as the eggplants come out of the oven, toss them with the marinade and let it sit at room temperature for at least 2 hours before serving. You can refrigerate this for up to 2 days. Make sure to serve them at room temperature, though.
- For the tahini sauce, whisk together the tahini paste, water, lemon, garlic and salt thoroughly. The mixture should be smooth and creamy. If the mixture looks too thick then add a little more water by the teaspoon.
- Serve the tahini sauce with the eggplants.