Eggplant in Tomato Sauce with Tahini Lemon
I love one-pan meals because they don't require much thought. Place it all in and let it simmer away! This one-pan eggplant and chickpea dish is delightful on its own with fresh bread or as a side to a fatty fish or white meat like pan-seared chicken or turkey. Enjoy it any time of the year and add a fresh salad side to create a balanced plate.
Ingredients 15
3 ‒ 4 baby eggplants, halved and scored
2 tsp sweet paprika
2 tsp ground cumin
2 tsp chilli flakes
2 cloves garlic, diced
salt and pepper, to taste
1 can chickpeas, drained
For The Sauce
600 g passata, tomato sauce/puree
1 brown onion, small, diced
1⁄2 bulb garlic bulb, skin off
extra virgin olive oil, for drizzling
For Tahini Sauce And Toppings
1 lemon, juiced
4 tbsp hulled tahini
Pinch salt
1⁄2 cup chopped parsley
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Method 9
Preheat the oven to 180 degrees C
Slice in half and then on the cut side up, cut a series of deep gashes diagonally in both directions until you create a diagonal grid. You want to keep the eggplant whole here so careful not to slice through to the bottom.
Drizzle a little olive oil into the bottom of a baking tray. Then place the into your baking tray and top with salt, and 1 teaspoon of and 1 teaspoon of . Drizzle over some more olive oil and grate 2 garlic cloves onto of the eggplants. Massage the spices into the cuts then turn the eggplants cut side down and bake for 30 minutes or until cooked through.
While the is cooking, cut the into chunky pieces and break up the half head of , leaving the cloves whole with their skins off. In a small bowl season the by adding splash of olive oil and another teaspoon of and with salt and pepper to taste.
Once the is cooked through, remove from the oven and flip them so they are cut side up and pour the into the tray. It should fill half of the tray so you can still see the eggplant. Add the and and mix through with salt and pepper.
Pour the over and then drizzle more olive oil on top.
Bake again for 30-40 minutes or until the is cooked through completely and the are little crispy.
Make the tahini sauce while it bakes: mix , and together in a small bowl. Once it's nice and creamy it should be ready to serve. If it's still too thick add a splash of water. Place aside until eggplant is baked.
Take the out of the oven, pour the tahini sauce on top and sprinkle over the and some sea and extra olive oil. Enjoy!
Estelle Rose Rehayem's tips
For a more developed sauce flavour, choose a passata (tomato) sauce that has been cooked with herbs, garlic, and onion, or, add some parmesan rinds into your dish to simmer away into the sauce to develop a deeper flavour.
If cooking for 1 person only, avoid pouring the tahini sauce over the cooked eggplant and sauce and pour over your plate instead. That way you can put the dish into an airtight container and store separately to the tahini sauce in the fridge to keep for up to a week!
Helpful tips
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Notes
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