This simple and versatile eggplant dish is one of my favorite weekday meals. Filled with earthy, tangy, middle eastern flavors, it compliments the roasted eggplant to perfection. The best part is, after 15 minutes of prep work, the oven does the rest of the work for you. You can serve this dish, warm or at room tempurate, serve it as a main dish, side dish, appetizer, you name it. Its a simple recipe that will satisfy the entire crowd. Below you will find the recipe and the How-To. Feel free to leave comments & questions for me to answer & make sure to tag us @HomeOverHouse ! Hope you enjoy this recipe as much as I did.
2 medium eggplants (2 pounds), cut in half
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Sweet paprika for seasoning
cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper.
Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven.
Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley, drizzle with additional olive oil, salt,pepper and paprika to taste, and serve.