Baked Goat Cheese Eggplants With Tahini Sauce
GeorgiaDm
Delicious oven baked eggplants, topped with goat cheese and walnuts, drizzled with a tasty tahini sauce. A great appetizer, side dish, or main, perfect for the summer.
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Maghrebi
Servings 6
Calories 312 kcal
- 3 large eggplants
- 4.4 oz/125g fresh goat cheese
- 3 tablespoon olive oil extra virgin
- 3 cloves garlic finely chopped
- ½ teaspoon ground black pepper
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ cup pomegranate seeds
- ½ bunch/40g peppermint leaves chopped
- ⅓ cup/34g walnuts chopped
Tahini sauce
- ¼ cup tahini
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon garlic powder
- 2 tablespoon lemon juice
- 2 tablespoon water
- pinch of salt
Eggplants
Preheat the over to 400°F/200°C
Wash and halve the eggplants lengthwise. Score them in a criss-cross pattern. Salt them and place them in an oven-proof dish with parchment paper.
In a small bowl, mix the olive oil, garlic, black pepper, paprika, cayenne pepper, and cumin.
Brush the eggplants with the mixture and bake them for 30 minutes. Keep the bowl and mix in it the cheese and walnuts.
Remove the eggplants from the oven, divide the cheese mixture equally, and spread it on top of the eggplants.
Bake for 15-20 minutes and remove from the oven.
Tahini sauce
Mix the tahini, olive oil, water, lemon juice, and garlic powder in a bowl, and whisk it until smooth. It might need a bit more water or lemon juice.