Mini Eggplant with Tahini Yogurt, Walnuts and Basil
Soft, charred eggplant on top of tangy, creamy, tahini yogurt. Walnuts and basil leaves add crunch and freshness to create a beautiful contrast of textures and flavors.
Yield: 4
Materials
- 1/2 cup greek yogurt
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- salt, kosher
- black pepper, freshly ground
- 6 tbsp olive oil, divided
- 1/2 cup walnuts, toasted and crushed
- 1 clove garlic, grated (more or less to taste)
- 1/2 cup fresh basil leaves, coarsely chopped
- 1 cup fresh, whole basil leaves
- 1 pinch red pepper flakes (optional)
- 1 pound baby (Indian) or fairytale eggplant, cut in half (or small globe eggplant, cut into 1" rounds)
Instructions
- In a small bowl, combine the yogurt, tahini and lemon juice. Season with salt and pepper to taste. Set aside.
- In a medium bowl, gently toss together the walnuts, garlic, chopped basil, red pepper flakes and a pinch of salt with 3 tablespoons of olive oil. Set aside.
- In a large bowl, toss the halved eggplant with the remaining 3 tablespoons of olive oil and season with salt and pepper. Heat a large skillet (preferably cast iron) over medium high heat. Cook the eggplant, turning occasionally to avoid burning. Cook until eggplant are soft and nicely charred on both sides. (Cooking time varies with the thickness of the eggplant. Lower heat if charring is happening too quickly before eggplant becomes soft.)
- To serve, spoon and spread some tahini-yogurt onto a plate. Top with the cooked eggplant and then the walnut mixture. Garnish with more fresh, whole basil leaves.
Notes
-eggplant may be grilled or roasted in a 425 degree oven until soft and golden brown
Recipe adapted from Dining In by Alison Roman.
Published 2017, Clarkson Potter/Publishers.
Purchase the book here.