Baked Goat Cheese Eggplants With Tahini Sauce
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.
Ingredients
- 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
Instructions
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.
Assembly
- Sprinkle the chopped peppermint and pomegranate seeds on top of the eggplants and drizzle with the tahini sauce.
- Serve while still warm.
- Enjoy :)